Turnip Puree

Ingredients

• One and one half pounds of turnip
• one ounce of flour
• three pints of white stock
• three ounces of rice
• three ounces of butter
• one half pint of double cream
• one half salt-spoonful of salt
• an equal quantity of pepper
• and sugar

Method

1. 1

   Blanch the turnips in boiling water, then soak in cold water for 1 hour.

2. 2

   Melt 2 ounces of butter in a saucepan, stir in the flour and 2 pints of white stock, and bring to a boil.

3. 3

   Add the drained turnips, pepper, salt, and sugar.

4. 4

   Simmer until tender, then pass through a sieve and add the remaining stock, bringing to a boil again.

5. 5

   Wash and boil the rice in water for 20 minutes, drain, and place in a tureen.

6. 6

   Pour the puree over the rice, adding cream and the remaining butter, stirring until melted.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 21. The excerpt below is the record exactly as published.

Turnip Puree. — Materials to be used in the following quantities : — One and one half pounds of turnip, one ounce of flour, three pints of white stock, three ounces of rice, three ounces of butter, one half pint of double cream, one half 22 PUREES. salt-spoonful of salt, and an equal quantity of pepper and sugar. Blanch the turnips with plenty of boiling water to keep them white, then soak them in cold water for one hour. Melt in a sauce-pan two ounces of butter, stir into this the flour and two pints of the white stock. Stir the compound now until it boils, and then put in the turnips, pepper, salt, and sugar, having well drained and dried the turnips after taking them from the water. This must simmer until the turnips are tender, when it should be passed through a sieve and the remainder of the stock added, bringing all again to the boiling-point. The rice should now be washed well and boiled in two quarts of water for twenty minutes, when the water should be well drained from it, and the rice placed in the tureen, the puree poured over it, adding then the cream and the remaining ounce of butter, stirring all until the butter melts, when it is ready for immediate serving. NOTE. — The turnips must be weighed after being pared, and should be pared thickly, as the outside is always bitter. Potato Puree.— For this should be furnished : one pound of potatoes, one Bermuda onion, two leaves of celery, one and one half pints of whole stock, one gill of single cream, one ounce of butter, one half salt-spoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.