Gastronomixs

Turnip and horseradish crème

A light crème in which the flavour of the turnip is accentuated by the horseradish.

Turnip and horseradish crème

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Ingredients

900

g

turnips

60

g

horseradish purée

60

g

butter

As needed:

 

salt

Preparation method

  • Peel the turnips and cut into pieces of equal size.
  • Cook the turnip pieces in water seasoned with salt until tender.
  • Drain the cooked turnips.
  • Allow to drain weighted down in the colander for 30 minutes, for example by placing a bowl filled with salt on top of the turnips.
  • Blend the turnips together with all the other ingredients in a food processor until smooth.
  • Season to taste with salt.
  • Press the crème through a micro-perforated sieve for an extra smooth consistency.

Serving suggestions

  • As a component in a composition with veal cheek or veal neck.
  • As a component in a composition with a firm white fish such as halibut, turbot, or sea wolf.

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