John Myers
Vegetables: Creamy Jam
The perfect vegetables: creamy jam recipe with a picture and simple step-by-step instructions.
- 500 g Turnip, fresh
- 2 piece Garlic cloves
- 1 teaspoon Salt
- 50 g Butter
- 0,5 teaspoon Black pepper from the mill
- 100 ml Cream
- After the war there were always turnips in almost every family, which meant that this generation simply could no longer see these vegetables and therefore did not eat them for years. Unfortunately! Today this tuber is experiencing a rebirth and it’s wonderful what you can do with it.
- Peel the turnip – called wruke in the north – and cut into cubes. Also remove the garlic from the skin and roughly chop it. Boil both in water until soft. Then pour off.
- Add the butter, salt, pepper and cream to the cubes and carefully puree everything with the magic wand. If necessary, add some cream to make a creamy puree. Arrange and serve immediately on preheated plates.
- The amount is intended for a side dish. Here it was served with a herb neck steak and fried onions.
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