1 large onion, chopped
1/2 stick (2 oz) 50 g butter
1 lb (450 g) potatoes, peeled and diced
8 oz (225 g) turnip, peeled and diced
1/3 cup (40 g) plain flour (All purpose)
1 pt (600 ml) boiling potato stock
1 pt (600 ml) milk, very hot
Good pinch mace or nutmeg
Salt and pepper to taste
2 tbsp (1 oz) 25 g butter
1/2 stick (2 oz) 50 g butter
1 lb (450 g) potatoes, peeled and diced
8 oz (225 g) turnip, peeled and diced
1/3 cup (40 g) plain flour (All purpose)
1 pt (600 ml) boiling potato stock
1 pt (600 ml) milk, very hot
Good pinch mace or nutmeg
Salt and pepper to taste
2 tbsp (1 oz) 25 g butter
method
1. Fry the chopped onion in butter until soft but not browned.
2. Add the diced potatoes and turnip.
3. Put in the flour and stir well.
4. Slowly add the stock, milk and mace and season to taste.
5. Bring to a simmer and cook gently for 20 minutes.
6. Pass through a sieve or liquidise.
7. Serve garnished with flakes of butter scattered on top.
2. Add the diced potatoes and turnip.
3. Put in the flour and stir well.
4. Slowly add the stock, milk and mace and season to taste.
5. Bring to a simmer and cook gently for 20 minutes.
6. Pass through a sieve or liquidise.
7. Serve garnished with flakes of butter scattered on top.
serving amount
serves 8
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