Ingredients
- 8 turnips (approximate weight: 1 kg – 35 oz)
- 2 carrots (250 g – 8,8 oz)
- 1 onion (110 g – 3,8 oz)
- 4 tbsp sour cream
- 100 g (1 stick) butter
- fresh parsley
- salt and pepper to taste
- Optional: 1 small celeriac (100 g – 3,5 oz)
Directions
- Wash and peel off the turnips.
- Dice/slice/grate/shred the tulips and put them to boil for 30 minutes in 2 liters of water (half a gallon) with a pinch of salt.
- After boiling, drain the tulips but keep 1 cup of the water they boiled in for later usage.
- With a manual masher or a blender, make a puree out of turnips.
- Gradually add a little bit of water they boiled in until you reach the desired consistency.
- Wash and peel the carrots, the celeriac, and the onion.
- Finely chop the vegetables.
- Saute the chopped vegetables in 1 stick of butter for 10 minutes on low heat.
- Remove the vegetables from heat, add 4 tbsp of sour cream, and blend well.
- Mix the sauteed vegetables with the turnip puree and blend well.
- Add salt and pepper to taste.
- Garnish with finely chopped herbs. (parsley, dill, thyme)
- Serve.
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