Recipe - Puree Of Turnips

1 (up to)
1 One fourth pound Turnips; cut in 1inch
chunks
1 Potato; peeled, cut into
One half inch chunks
One half teaspoon Salt
One fourth teaspoon White pepper
One half cup Whipping cream
2 tablespoon Butter

Place the turnips & potato in a saucepan. Cover with water, sprinkle with
the salt, and simmer until the vegetables are tender, about 25 minutes.
Drain the vegetables and mash well. Return to the saucepan. Add the pepper,
cream and butter. Stir to combine and heat gently until the butter melts.
Serve hot.

FROGGY'S

GREEN BAY ROAD, CHICAGO

POUILLYFUISSE

From the Micro Cookbook Collection of French Recipes. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.