First Bites Turnips and Potatoes Puree

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   In a large pot over medium heat, saute the cubed potatoes and turnips in olive oil with the fresh rosemary/thyme.

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   When the vegetables start to brown a little bit (or start to stick to the pot!

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   ), cover them with water.

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   Cook on low heat until vegetables are soft.

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   Blend or puree.

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    Add salt and pepper to taste.

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    Serve with heavy cream, creme fraiche, sour cream or butter (for grown-ups).

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    Note: if you want to tone down the taste of turnips, you can just adjust the turnip/potato proportion.

* Per serving · 4 servings · Values may vary.

No additional tips available.