Gastronomixs

Potato and turnip mousseline

The tart flavour of the turnip beautifully balances the heaviness of the mousseline.

Potato and turnip mousseline

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Ingredients

500

g

turnips

500

g

floury potatoes, peeled

100

g

butter

50

g

milk

 

 

salt

Preparation method

  • Peel the turnips and cut into pieces of equal size.
  • Cook the potatoes and turnips in salted water until tender.
  • Drain and then steam dry.
  • Mash the potatoes.
  • Heat the butter with the milk until it melts.
  • Stir the mixture into the purée.
  • Push the purée through a fine sieve to create a smooth mousseline.

Serving suggestions

  • In a composition with scallops or lobster.
  • In a composition with components of cabbage, turnips, and mustard.
  • Variation tip: mix a little Savora mustard through the mousseline to accentuate the mustard-flavour of the turnip.

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