Ingredients
- 6 to 8 medium-size white turnips
- 4 tablespoons butter
- 3 ½ cups chicken broth
- 2 cups peeled, cubed potatoes
- 3 cups heavy cream
- Salt and freshly ground pepper to taste
- A few drops of Tabasco sauce
- ½ teaspoon Worcestershire sauce
- Nutritional Information
Nutritional analysis per serving (8 servings)
455 calories; 40 grams fat; 24 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 6 grams protein; 140 milligrams cholesterol; 381 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
8 servings
Preparation
- Peel the turnips and cut them into one-inch cubes.
- Melt butter in a saucepan and add the turnips. Cook, stirring occasionally, about 15 minutes. Do not brown.
- Add the chicken broth and potatoes and simmer until the vegetables are tender but not mushy, about 20 minutes. Put the mixture through a sieve or food processor and let cool. Chill thoroughly.
- When ready to serve, stir in the cream and season with salt and pepper to taste. Add a touch of Tabasco and the Worcestershire sauce. Serve cold.
Dining and Cooking