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.
- 17.1g (10.7g saturated)
- 15.1g (15g sugars)
- 100g unsalted butter
- 500g turnips, peeled and finely sliced
- 1 garlic clove, crushed
- 100g caster sugar
- 100ml double cream
- 20ml sherry vinegar
- Melt the butter in a large pan over a medium heat. Add the turnip slices and gently cook for 10 minutes until they start to turn golden, stirring often and taking care not to let them burn. Keep turning them and let the butter slowly turn nut brown, adding the garlic for the final 2 minutes.
- When the turnip slices are really soft, transfer them to a bowl. Clean and dry the pan, then add the sugar. Allow it to melt into a dark caramel (about 3-4 minutes; see tip), then add the cream and mix well – be careful as it may spit. Return the turnips to the pan and stir until well combined. Pour into a blender and whizz until smooth, then return to the saucepan. Add the sherry vinegar, then taste and season. Serve a couple of spoonfuls on plates, topped with the beef and jus.
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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