While Vegetable Puree Recipe
Ingredients
| 3/4 pound white potatoes, pared and cut in 1 inch pieces | ||
| 3/4 pound turnips, pared and cut in 1 inch pieces | ||
| Water | ||
| 1/4 cup instant nonfat dry-milk solids | ||
| 1/2 cup | ||
| Milk | 2 | |
| Salt | 1 Teaspoon | |
| 1/4 teaspoon freshly ground white pepper | ||
| Clarified butter | 1 Tablespoon | |
| 1/4 to 1/3 cup Mock Creme Fraiche if desired | ||
Directions
Simmer potatoes and turnips in 1 1/2 inches water in a large covered saucepan until tender (about 20 minutes).
Drain vegetables; reserve cooking liquid.
Puree vegetables with milk solids, milk, salt, pepper, and butter in a food processor or blender.
Add reserved cooking liquid and mock creme fraiche, if used, for desired consistency.
Return mixture to saucepan and heat thoroughly.
Drain vegetables; reserve cooking liquid.
Puree vegetables with milk solids, milk, salt, pepper, and butter in a food processor or blender.
Add reserved cooking liquid and mock creme fraiche, if used, for desired consistency.
Return mixture to saucepan and heat thoroughly.
Chef
