I always want to cook something new for a side dish, and so that it turns out to be necessarily good and desirable healthy. Bettin rutmuss took the base of the recipe for vegetable puree with turnips and replaced the box bags, which I do not find in the shops, with our turnip. The result is a really new and interesting side dish, which tastes different from other mashed potatoes cooked earlier. You can feel the bitterness of a prey, but it’s not even bad. I repeat and advise you to pay attention to this recipe.
For a puree recipe you need:
- potatoes – 5 pcs. (small size)
- trench – 1 st (about 300 g)
- carrots – 3 pcs.
- allspice – 4 peas
- bay leaf – 1 pc.
- salt to taste
- butter – 30g
- milk (or cream 10%) – to taste.
Wash and peel vegetables.
Cut potatoes and turnips into cubes, carrots into slices.
Put the carrots and turnips in a saucepan and cover with water. The water level should be just above the vegetables. Add allspice, bay leaf. Boil water, then lower the heat and cook, covered until the turnip is soft.
When the cabbage is cooked, add chopped potatoes, season with salt and cook until the potatoes are tender. There is no need to add water. Even if it has boiled completely away, you can add a little.
Drain water from finished vegetables, discard bay leaves and pepper.
Mash cooked vegetables with a crusher, add butter and continue working with a crusher until you get the most homogeneous puree. Pour in some cream or milk to achieve the desired consistency of the vegetable puree. Serve the vegetable purée with hot turnips as an accompaniment or as a main vegetable dish. Have a nice meal!