Purée Tomates aux Navets

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No. 1. Soups
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (5)

four or five medium-sized turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
one small potato ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
three or four ripe and very red tomatoes ↝ Tomatoes, raw [Tomatoes]
a minced onion ↝ Onions, raw [Vegetables and Vegetable Products]
two and a-half ounces of well

Instructions (2)

Cut up four or five medium-sized turnips, one small potato, and three or four ripe and very red tomatoes.
Fry a minced onion in a pan with two and a-half ounces of well

Original Text · last edited 4 days ago

Purée Tomates aux Navets.—Cut up four or five
medium-sized turnips, one small potato, and three
or four ripe and very red tomatoes. Fry a minced
onion in a pan with two and a-half ounces of well

Notes

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