Ingredients
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1 lb (450 g) Turnip
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¾ cup 6 fl oz Chicken broth
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3 tbsp heavy (double) Cream
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1 tsp Sea Salt
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Ground Black Pepper
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1 tsp Guar Gum
Directions
Steps
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1
Done
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Place the turnips and chicken stock in a pan over medium heat, bring to the boil and then simmer for 25 minutes until the turnips are tender and the stock mostly absorbed. |
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2
Done
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Drain turnips very well to remove any remaining stock. |
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3
Done
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Place turnips in food processor with cream, sea salt, and pepper, and pulse just until smooth. Do not over process! The longer you process, the “wetter” and softer the puree will be. |
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4
Done
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If your puree is very soft and you want it thicker, tap the guar gum through the hole in the food processor lid as you pulse. |
