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Turnip Cream Sauce
- Difficulty
Easy
By Stephen Bull
Published 2001
I quite like turnips but rate them more for what they can contribute to other things (like ham stock or to a venison stew) than as objects to enjoy on their own. This is a surprisingly delicious sauce to go with cold chicken or with vegetable terrines – perhaps the one with Jerusalem artichokes.
Ingredients
2 4 tbsp 4 tbsp
Method
Cook the turnips in water until tender, about 5 minutes. Cool and place in the liquidizer jar with the mayonnaise (home-made is best, of course, but a decent brand will do), the cream and stock. Blitz for a couple of minutes at high speed, add a little salt, blitz again, and check seasoning. Add more salt if necessary, and a few drops more stock if the sauce is too thick. Serve at room temperat
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