John Myers
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Mashed Potatoes and Turnips with Creamy Mushroom Sauce
The perfect mashed potatoes and turnips with creamy mushroom sauce recipe with a picture and simple step-by-step instructions.
For the potato and turnip mash
- 1 Turnip
- 4 Floury potatoes
- 1 tsp Vegetable broth paste
- 150 ml Milk
- 30 g Butter
- Salt and pepper
For the mushroom and cream sauce
- 250 g Fresh mushrooms
- 1 Chopped onion
- 1 tbsp Sugar brown
- 100 ml Vegetable broth
- Salt and pepper
- 1 pinch Dried oregano
- 200 ml Cream
- Cornstarch and milk
Turnip and potato mash
- Peel the turnip and potatoes and cut into small pieces. To cook, bring the water with the stock to the boil in a saucepan and cook for approx. 20-30 minutes, depending on the size of the pieces. Warm milk. Drain the turnip and potatoes, collecting some of the brewing water.
- Mash the turnips and potato pieces together with the butter and milk. If the desired consistency is not achieved, add the collected scalding water until the desired creaminess is achieved. Season to taste with salt and pepper.
Mushroom cream sauce
- Sweat the onion in a little fat and caramelize with brown sugar. Put aside. Clean and chop the mushrooms, fry in a pan with a little fat. Add the onion again and add a little broth. Add oregano and salt and pepper. Let it simmer and pour again. Let it simmer again. Finally deglaze with the cream. Mix the cornstarch in a little milk and use it to thicken the cream sauce.
- We recommend a nice schnitzel with it. We wish a good appetite.
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