Purée of Turnips is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of peeled turnips cooked in salted water that are pureed and finished with butter, plain flour, cream and meat glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Turnips.
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This is a classic recipe for a Victorian version of Purée of Turnips that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 118.—PUREE OF TURNIPS
Peel, slice up, and then boil six sound turnips; and having drained them free from water, rub them through a very clean wire sieve, and place the pulp in a small stewpan with a little flour, nutmeg, pepper, and salt, a pat of butter, a bit of light-coloured glaze, and a gill of cream; stir over the fire for ten minutes, and serve with any dish or entrée made of mutton.
Modern Redaction
Ingredients:
6 turnips
2 tsp plain flour
1 1/2 tsp butter
1 tsp meat glaze, as made in the economy of second stocks or broth recipe
140ml cream
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
Method:
Peel and slice the turnips then add to a pan of lightly-salted boiling water. Continue boiling for about 25 minutes, or until the turnips are completely tender. Drain the turnips then rub through a fine-meshed sieve. Place the resultant paste in a small pan and mix in the flour, butter, meat glaze and cream.
Season to taste then place over low heat and cook for about 10 minutes, stirring frequently, until completely heated through. Serve with mutton or lamb dishes.
