John Myers
Turnip Puree
The perfect turnip puree recipe with a picture and simple step-by-step instructions.
- 1400 g Turnip
- 1 tbsp Tello Fein vegetable broth – lactose and gluten free
- 2 Vanilla pods
- 0,5 tsp Salt
- Sojola – vegetable margarine
- Freshly grated nutmeg
- Peel the turnip and cut into pieces. Put in a saucepan and water until the turnip is covered. Add vegetable broth and salt. Slice open the vanilla pods, scrape out the pulp. Also add the pods to the water for cooking. Cook until the turnip is soft.
- Take out the vanilla pods. Drain (collect the cooking water for further use), put the turnip in a bowl and puree with the margarine.
- Season with freshly grated nutmeg and possibly salt. Add cooking water as needed. Keep warm in the water bath until eaten.
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