Purée of Turnip
4 turnips (preferably yellow)
1 large onion
1 carrot
1 piece of celery
4 ozs. butter
1¹⁄₂ pints stock or water
¹⁄₂ pint milk or cream
Slice the vegetables finely and stew them in the butter. Add half a pint of the stock hot and simmer until the vegetables are very tender. Put through a sieve. Add the rest of the stock. Heat. Season. Just before serving add the scalded milk or cream.