Jul 052010
Ingredients
an onion, chopped
some butter
350g turnip, diced
a small potato, diced
4 cups of vegetable or light chicken stock
seasoning
dash of cream (optional)
Method
Soften the chopped onion in some butter, add the diced turnip and potato, and cook in a covered pan for 10 minutes on a low heat.
Add the stock to cover, and simmer until the vegetables are soft.
Allow to cool, then puree and season to taste. You can add a dash of cream if desired.
Author
Julie French
Montmorency