1 kg turnips
method
1. Peel the turnips thickly, wash and drain. Cut into 4cm pieces and turn barrel-shape.
2. Place in a pan and barely cover with water; add the salt, bring to the boil, skim, cover with a lid and boil steadily for 5 minutes.
3. Drain in a colander and serve in a vegetable dish.
Buttered Turnips (Navets au Beurre)
Proceed as for Boiled Turnips, then roll in 50 g melted butter.
Puree of Turnips (Navets en Puree)
Proceed as for Boiled Turnips, then pass through a sieve or machine to make a puree; heat 100 g butter in a saucepan, add the puree together with 350 g dry mashed potato and stir with a wooden spoon. Season and serve dome-shape in a vegetable dish, decorated with a scroll effect.
Turnips in Cream Sauce (Navets a la Creme)
Proceed as for Boiled Turnips, then add to 300 ml cream and cook until reduced slightly. Season with salt and cayenne pepper and serve.
2. Place in a pan and barely cover with water; add the salt, bring to the boil, skim, cover with a lid and boil steadily for 5 minutes.
3. Drain in a colander and serve in a vegetable dish.
Buttered Turnips (Navets au Beurre)
Proceed as for Boiled Turnips, then roll in 50 g melted butter.
Puree of Turnips (Navets en Puree)
Proceed as for Boiled Turnips, then pass through a sieve or machine to make a puree; heat 100 g butter in a saucepan, add the puree together with 350 g dry mashed potato and stir with a wooden spoon. Season and serve dome-shape in a vegetable dish, decorated with a scroll effect.
Turnips in Cream Sauce (Navets a la Creme)
Proceed as for Boiled Turnips, then add to 300 ml cream and cook until reduced slightly. Season with salt and cayenne pepper and serve.
serving amount
serves 10
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