Turnip Potage. Game content and materials are trademarks and copyrights of their respective publisher and its licensors. Peel turnips and potatoes, wash and cut in small chunks. Place turnips and potatoes in a large pot.

In an extra large pot, heat up the oil at medium high heat. Add the minced shallots and cook for two minutes or so, stirring frequently, making sure it doesn't get brown. Add the turnip cubes and cook for two minutes or so, as above.. You can have Turnip Potage using 8 ingredients and 5 steps. Here is how you cook it.

Ingredients of Turnip Potage

It's 300 g of turnips.
Prepare 100 g of red turnips.
It's 20 g of turnip greens (optional).
It's 1 of potato.
You need 400 ml of water.
It's 200 ml of milk.
Prepare 1 pinch of salt and pepper.
Prepare 1 pinch of parsley.

Turnip Potage Turnip has beneficial effects for digestion so this soup is a great help when you are suffering from digestion problems and also when you are hungover! Recover and enjoy the gentle taste of this delicious soup. Slice the white parts of the leeks crosswise and wash them well. Potato, Spring Onion and Turnip Potage Jump to Recipe / Print Recipe In the winter months in particular, it is easy to get wrapped up in such frivolities as Salted Pecan Candy Cap Sables, or Double Chocolate Banana Cupcakes with Cream Cheese Frosting, and to forget that sometimes the best foods are the most simple and straightforward.

Turnip Potage instructions

Cut all vegetables into small pieces. Chop the turnip greens. Put 1 Tbsp of olive oil into a pot with all the vegetables and cook for a few minutes. Season with salt and pepper..
When all vegetables have become nicely browned and cooked through add 2 cups of water and cook for about 10 minutes on medium heat with the lid on. Take care not to boil off the water in the soup, reduce to low heat if necessary. Once cooked, turn off the heat and let cool for a while..
Pour the soup into a blender and blend for about 30 second until the soup is smooth in texture..
Put a sieve on the pot and pour in the soup to strain it. Use a wooden spatula to help push through the seive..
Turn on the heat to low. Add a cup of milk and slowly mix into the soup, but take care not to boil! Season with salt as needed and it's ready to serve. If desired, garnish with parsley..

Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leeks and a pinch of salt. Add the turnips, potatoes, water or stock, salt to taste, and the bouquet garni. Wash peas and soak them overnight in cold water, or in hot water for one hour. Heat the butter in a saucepan and saute the onion until light brown. Add the peas and veg stock, and stir well.