Purée de Navets (Turnip Purée)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- turnips
- a little butter
- salt
- sugar
- water
- excellent purée de pommes de terre
Instructions
- Slice the turnips.
- Cook them with a little butter, salt, sugar and just the necessary quantity of water.
- Pass them through the sieve.
- Bind the turnip purée with the strictly necessary quantity of excellent purée de pommes de terre.