German Turnip Cream

Serving portions

4

INGREDIENTS

360 gr clean turnip
200 gr low-fat milk
20 gr Parmesan cheese
20 gr butter
1 vegetable turmeric stock-cube
1 small/medium leek

 

Created By Chef Antonella Iannone

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Preparation

  1. In a pan, melt the butter and cook the leek cleaned and cut in round sliced over gentle heat.
  2. Cook for about 10 minutes over low heat.
  3. Clean and cut the turnip into small dices. Add to the sautéed leek, stir and cover with the milk.
  4. Add the stock-cube.
  5. Bring to a boil over medium heat and cook for 30 minutes.
  6. Once cooked, turn the heat off, add the Parmesan cheese and blend until a homogeneous and smooth cream is achieved. 

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