Home › Soups › Purée de Navets

Purée de Navets

Ingredients.

Twelve large Turnips.

Five ounces of Butter.

One ounce of Castor Sugar.

Two quarts of White Stock.

Half a pint of Cream.

A little grated Nutmeg.

Peel and slice the turnips, put them into a stewpan with four ounces of butter and one ounce of castor sugar and drawn down, taking care that they do not get brown; then add the stock and simmer gently for three-quarters of an hour; strain this, and rub the turnips through a hairsieve. Boil up the stock and skim it well, add the passed turnips, the cream, and an ounce of butter; stir all well together, boil up once and serve.