No. 673 — Turnip Purée
English historical translation of Molokhovets recipe No. 673 from the 1901 Russian cookbook, retaining original methods and measures.
Peel three Russian pounds of turnips, slice thinly and bring once to the boil in salted water. Drain in a sieve.
Transfer to a saucepan with ½ spoonful of butter and enough strained white broth to come halfway up the turnips. Cover and stew until soft, then rub through a sieve while hot.
Add the prepared béchamel referred to as No. 306 in the source, bring to the boil and season with salt, sugar and, optionally, grated nutmeg.
Serve with beef cutlets, slices of boiled or roast beef or mutton, or a beef roll.
To provide
3 Russian pounds of turnips and 1 spoonful of butter, as listed ⅓ glass of flour | 1½ glasses of milk or cream Salt, 2–3 lumps of sugar and optional nutmeg |