Name: Potage of Turnip and Carrot
Yield: Makes 6 cups (1.5 l); 5 to 6 first-course servings
Cuisine: Italian
Ingredients: ¼ teaspoon celery seed; 1 heaping tablespoon kosher salt; 1 tablespoon (15 g) unsalted butter, optional; 3 medium carrots, peeled and cut across into ½-inch (1-cm) slices; 1 medium-to-large turnip, peeled and cut into ½-inch (1-cm) cubes; 4 medium cloves garlic, smashed and peeled; 1 small onion, cut into ½-inch (1-cm) dice; ¼ cup (19 g) coarsely chopped parsley; 2 medium ribs celery, peeled and cut across into ½-inch (1-cm) lengths; ½ pound (225 g) mashing potatoes, peeled and cut into 1-inch (2.5-cm) cubes

Preparation info

Makes 6 cups 1.5 l ) ;
5 to 6
first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Both the celery seed and the salt should be added at the last minute, or their taste will become too pronounced.

Ingredients

½ pound (225 g) mashing potatoes, peeled and cut into 1-inch (2.5-cm) cubes
1 medium-to-large turnip, peeled

Method

In a medium saucepan, bring all the vegetables—not the parsley—and 4 cups (1 l) water to a boil. Lower the heat and simmer for 10 minutes. Stir in the parsley and simmer for 10 more minutes.

Strain