Purée of Turnips à la Crème from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
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 pu...
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Cooking tools:
- Peeler
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Stove
Ingredients
- turnips
- cold water
- salt
- water
- fine flour
- butter
- castor sugar
- white pepper
- cream
- shreds of turnip
- parsley
- bechamel sauce
- flour
- mutton chops
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