Mashed (Purée de topinambours)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

the vegetable
salted milk or water, or half and half ↝ Milk, NFS [Milk, reduced fat]
a small piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a spoonful of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
salt if necessary ↝ Salt, table, iodized [Spices and Herbs]
a tiny grate of nutmeg if liked ↝ Oil, nutmeg butter [Fats and Oils]

Instructions (5)

Wash, peel, and boil the vegetable in salted milk or water, or half and half, till tender.
Drain and rub them through a sieve.
Squeeze all the water from them.
Put the purée into a clean pan, with a small piece of butter, a spoonful of cream, white pepper, salt if necessary, and a tiny grate of nutmeg if liked.
Stir it all over the fire till fairly dry and quite hot, and serve.

Original Text · last edited 4 days ago

Mashed (Purée de topinambours).—Wash,
peel, and boil the vegetable in salted milk or water,
or half and half, till tender, then drain and rub them
through a sieve; squeeze all the water from them,
put the purée into a clean pan, with a small piece of
butter, a spoonful of cream, white pepper, salt if
necessary, and a tiny grate of nutmeg if liked, stir
it all over the fire till fairly dry and quite hot, and
serve.

Notes

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