John Myers
May Turnips – Puree …
The perfect may turnips – puree … recipe with a picture and simple step-by-step instructions.
- 2 Peeled potatoes approx. 80 g
- Salt
- 1 May turnips peeled approx. 75 g
- Some butter
- Some Milk
- Nutmeg
- 1 Bratwurst
- Fat for frying
- Some iceberg lettuce
- Lemon juice
- Sunflower oil
- Sugar
- Peel, wash and dice the potatoes. Put the tender green of the May turnips aside. Peel the May turnips thinly, first into slices, then cut into cubes and wash.
- Cook the potatoes in boiling salted water for about 20 minutes. After 15 minutes add the May turnips and cook with them. Pouring off.
- Add a little butter to the potatoes and turnips. Puree with some warm milk. Season with nutmeg.
- Wash the green of the May turnips, shake dry and roughly chop. Stir into the puree.
- Fry the sausage in hot fat. Mix the iceberg lettuce with a little lemon juice, oil and sugar.
- Arrange everything together on a plate … and let it taste good … 😉
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