Purée of Turnips with Cashew Nuts

Name: Purée of Turnips with Cashew Nuts
Ingredients: 3 oz/84 g cashew nuts; 1 medium turnip, peeled and cut into 2-inch/5-cm chunks; 2 medium potatoes, peeled and cut in half; 2 egg yolks; 2 oz/56 g butter; Salt and freshly ground black pepper; Salt and freshly ground black pepper; About 5 gratings of nutmeg; 1 oz/28 g butter; Salt

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

I add a couple of potatoes to the turnip as it cooks, as otherwise the resulting purée can be rather wet. Alternatively, you can steam the turnip and leave out the potato. You could also substitute crisply grilled bacon, shredded, for the cashew nuts.

Ingredients

1 medium turnip, peeled and cut into 2-inch/5-cm chunks
2 medium potatoes, peeled and cut in half
2 egg yolks

Side dish
Gluten-free
Vegetarian

Method

Put the cut-up turnip and the potato halves into a saucepan and cover with cold, lightly salted water. Bring to the boil, simmer till the vegetables are tender, then drain well and steam over heat for several seconds to get rid of any excess moisture. Mash well, or put the turnip and potato into a food processor. Whiz or mash in the egg yolks, the butter cut in bits, and the seasonings. Butter