Caramelised turnip purée
- September 2016
- Serves 4 with leftovers
- Hands-on time 30 min
Take your roast dinner up a notch with a spoonful of this deeply rich and buttery turnip purée. Then serve it alongside beef fillet with a sherry vinegar and shallot jus.
- Vegetarian recipes
- 17.1g (10.7g saturated)
- 15.1g (15g sugars)
When you’re making the caramel in step 2, let it turn a little darker than you usually would for a sweet dish, or it may be too sweet. You’re looking for a deep brick-red colour.
Make up to 12 hours in advance and keep covered in the fridge. Gently warm over a low heat just before serving.
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