Turnip and carrot puree with tangerines
Votes: 1
Time: --
Complexity: easily
Complexity: easily
Recipe for making turnip and carrot puree with tangerines and thyme.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 large turnip or 3 small ones
- 500 grams of carrots, peeled
- 1/2 bunch of thyme
- Olive oil
- 2 tangerines
- 50 grams of butter
We recommend
Recipes with similar ingredients: turnip, carrot, thyme, tangerines
Cooking the dish according to the recipe:
- Cut the turnip and carrot into equal slices and place in a large saucepan. Add a pinch of salt and cover with water. Bring slowly to a boil, reduce heat, and simmer for 12 minutes until the vegetables are tender.
- Drain the vegetables in a colander and let them dry slightly. In the same saucepan, fry the thyme leaves in olive oil until crisp. Return the vegetables to the saucepan, remove from the heat, and squeeze the juice from the tangerines. Add butter and salt and mash until coarsely lumpy.
You can make carrot puree Turkish sweet - Cezerye.
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