Creamy Turnip And Carrot Purée

Ingredients

• young turnips, peeled and sliced
• 1 onion, sliced
• 1 carrot, sliced
• boiling water
• 1 pint milk
• 1 large heaping tablespoon butter
• 1 small pinch mace
• 2 egg yolks
• 2 tablespoons cream
• salt and pepper to taste

Method

1. 1 Peel and slice turnips, onion, and carrot. Cover with boiling water and cook until tender.
2. 2 Mash vegetables in the cooking water and press through a fine sieve to create a smooth purée.
3. 3 Return purée to heat. Stir in butter and mace. Heat milk separately until boiling.
4. 4 Beat egg yolks with cream. Temper by slowly stirring in hot milk, then stir mixture back into purée.
5. 5 Remove from heat. Season with salt and pepper. Serve immediately.