- 20 min.Peel 5 turnips, cut in 4 lengthways, then cut each quarter in fairly thin slices.
Weight the prepared turnips.
- 10 min.Cook the turnips in twice their weight of water and 1 chicken stock cube, until they are soft (about 10 minutes).
- 5 min.With a blender blend until smooth, then add 2 tablespoons tahina (sesame purée), 100 ml liquid cream, and blend again.
Taste and check salt and pepper: it's ready.
Grade this recipe