Punchnap

Here’s a traditional Welsh recipe that’s designed to make believers even out of people who think they hate turnips.

Punchnap (turnip and potato puree) is loaded with cream and butter and, wow, is it delicious! To make a low-fat version, you could substitute vegetable stock for the butter (you’ll need 4 to 5 tbsp) and non-fat sourcream for the whipping cream. Whisk the sourcream with 1 to 2 tbsp stock to thin it to a pourable consistency.

Ingredients

• 455 g turnips, peeled and cut into 1” pcs

• 455 g potatoes, peeled and cut into 1” pcs

• salt

• 3-4 tbsp butter

• freshly ground black pepper

• 3 to 4 tbsp whipping cream

• 1 tbsp parsley, finely chopped

Method

Place turnips and potatoes in separate pans. Cover each with salted cold water and slowly bring to boil. Cook each vegetable until soft, 5 to 8 minutes.

Drain well.

Puree turnips and potatoes in a food mill or with a potato masher (do not use a food processor or the mixture will become gummy). Beat in butter and salt and pepper to taste.

To serve

Transfer puree to warm, shallow serving dish. Using wooden spoon, make several indentations in the puree.

Pour cream into it.

Sprinkle with parsley and serve at once.