Purée of Turnips à la Crème.

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Yield: 5.0 – 6.0 people
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (10)

two pounds of turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
clean boiling water seasoned with a little salt ↝ Salt, table, iodized [Spices and Herbs]
a tablespoonful of fine flour that has been passed through the sieve ↝ Flour, semolina, fine [Cereal Grains and Pasta]
one and a half ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a pinch of castor sugar ↝ Sugars, granulated [Sweets]
a dust of white pepper ↝ Spices, pepper, white [Spices and Herbs]
half a gill of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
shreds of turnip cut in Julienne form and plainly boiled for about ten minutes, then strained ↝ Turnips, raw [Vegetables and Vegetable Products]
finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (9)

Peel and wash two pounds of turnips; if large cut them up in pieces.
Put them into enough cold water to cover them, with a pinch of salt.
Let them come to the boil, then strain off the water and put them into clean boiling water seasoned with a little salt.
Cook till tender, which will take fifteen to twenty minutes.
Drain and press the water from them, rub them through a wire sieve.
Put the purée into a stew-pan with a tablespoonful of fine flour that has been passed through the sieve, one and a half ounces of butter, a pinch of castor sugar, a dust of white pepper, and half a gill of cream.
Stir together till it boils, then turn neatly on to the dish.
Form a border round it with shreds of turnip cut in Julienne form and plainly boiled for about ten minutes, then strained.
Sprinkle lightly with finely chopped parsley.

Original Text

Purée of Turnips à la Crème.
(Purée de Navets à la Crème.)

Peel and wash two pounds of turnips; if large cut them up in pieces; put them into enough cold water to cover them, with a pinch of salt; let them come to the boil, then strain off the water and put them into clean boiling water seasoned with a little salt, and cook till tender, which will take fifteen to twenty minutes; drain and press the water from them, rub them through a wire sieve, and put the purée into a stew-pan with a tablespoonful of fine flour that has been passed through the sieve, one and a half ounces of butter, a pinch of castor sugar, a dust of white pepper, and half a gill of cream; stir together till it boils, then turn neatly on to the dish, and form a border round it with shreds of turnip cut in Julienne form and plainly boiled for about ten minutes, then strained, and sprinkle lightly with finely chopped parsley. This will make a dish for five or six people. If liked, a tablespoonful of

Notes

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