4149 Purée de Navets

Purée of Turnips

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Peel and slice the turnips and cook in a little water with some butter, salt and sugar. When cooked, pass through a sieve and mix with just sufficient good mashed potato to obtain the right consistency.