Purée à la Freneuse (Turnip and Potato Purée)

Ingredients

• 700 grammes turnips
• butter
• 2 and a half décilitres Consommé
• 250 grammes potatoes
• Consommé
• half a litre milk

Instructions

1. Slice, blanch and stew 700 grammes of turnips in butter, then finish cooking them with 2 and a half décilitres of Consommé.
2. Separately, cook 250 grammes of potatoes in Consommé.
3. Pass both through a tammy cloth and combine the two purées.
4. Bring to the correct consistency with half a litre of milk and butter at the moment of serving.