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Punchnep




Source of Recipe


the web


Recipe Introduction


This is a Welsh dish combining potatoes and turnips to make a lovely buttery purée dotted with pools of hot cream.




List of Ingredients




Potatoes - 450g (1 lb)
Young turnips - 450g (1 lb)
Butter - 50g (2 oz)
Salt and freshly ground pepper
Cream - 4 tbsp



Recipe



Boil the peeled potatoes and turnips in separate saucepans - this is essential to obtain the authentic flavour. Drain and mash each vegetable separately with 25g (1 oz) butter.

Combine the two purées, season and beat thoroughly until you have a light soft mixture.

Pile it up into a heated dish, stick the handle of a wooden spoon or a finger into the purée to make 6 or 8 holes. Fill each with cream and serve hot.

Serves 4.