Turnip and carrot puree

Mashing a few vegetables together is an economic way to use up leftover veg.

  • Preparation Time15 mins
  • Cooking Time40 mins
  • Serves4
  • DifficultyEasy
240g unsalted butter
2 large carrots, roughly chopped
2 medium turnips, peeled and roughly chopped
120ml water
1) Cut out a circle from a sheet of greaseproof paper (a cartouche) to have the same diameter as a medium saucepan. Put the butter, carrots, turnips, water, and salt in the saucepan and set over medium heat.

2) When the butter has melted, cover the saucepan with the paper. Cook the vegetables until tender and then smash to a puree.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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