Turnip puree

Name: Turnip puree
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 1 (approx. 1.5 kg) Turnip; 500 g Carrots; 1 kg Potatoes; 2-3 TABLESPOONS Oil; 2 TABLESPOONS Sugar; 1 piece(s) (400 g) streaky smoked bacon; 600 ml Vegetable broth; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Stem(s) Parsley; 75 g Butter

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
1 (approx. 1.5 kg) Turnip
500 g Carrots
1 kg Potatoes
2-3 TABLESPOONS Oil
2 TABLESPOONS Sugar
1 piece(s) (400 g) streaky smoked bacon
600 ml Vegetable broth
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Stem(s) Parsley
75 g Butter

Directions

1
Peel and chop the onions. Peel, wash and chop the turnip. Peel and wash carrots and potatoes. Cut carrots into slices and dice potatoes. Heat oil in a pot and fry onions.
2
Add the carrots and fry briefly. Sprinkle with sugar and let it caramelize a little while turning. Add bacon, turnips and potatoes, deglaze with broth, season with salt and pepper. Bring to the boil, cover and cook for 40-45 minutes. Wash parsley, shake dry and cut into fine strips. Melt butter in a pot. Remove bacon and keep warm. Coarsely mash turnip-potato-carrot vegetables and butter with a potato masher. Season to taste with salt and pepper.
3
Melt butter in a pot. Remove bacon and keep warm. Coarsely mash turnip-potato-carrot vegetables and butter with a potato masher. Season to taste with salt and pepper. Cut bacon into thin slices. Arrange turnip puree and bacon slices sprinkled with parsley and pepper
4
Since there may be a residue in the indicated quantity, it can be frozen or warmed up very well