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4 to 6
unless otherwise stated.Easy
By Jennifer Paterson and Clarissa Dickson Wright
Published 1999
Wash the greens and shred finely. Shake off excess water, pack into a large saucepan, and sprinkle over the turnips and celery. Cook very gently until softened - 30-40 minutes should be enough. The greens should produce enough liquid to allow cooking without burning, but check after 10 minutes and add a little water if necessary. Drain and then purée in a blender. Return to the pan.
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