creme freneuse

[lab17]

does anyone know a recipe for creme freneuse i've found one but its in french help!!!

[shaneystar2]

Is this Cream of Turnip soup if so
http://www.retrofoodrecipes.com/cream_of_turni p_soup.html

[nickmo]

Also called Creme Freneuse - a puree of potato and turnip

Sweat diced onion, turnip and floury potatoes in a little oil til soft, not coloured.

Add a little white stock - veg or chicken. Boil, skim the surface to remove any residue and add a bouquet garni.

Cook til the veg reduce to a puree in the pan, then liquidise. Add a little boiled milk to get the consistency correct.

Return to pan, bring back to the boil, add some cream (or fromage frais) season to taste and serve with croutons or sippets (what are they? - posh name for triangles of dry, toasted or fried bread.....)

Want to make a variation? - add some lemon verbena herb, or use a little lemon zest blended with parsley. Or add some finely sliced leeks to the veg.

Or if your mashed potato goes wrong, boil some turnip and add them in then you have a nice soup.......or make chive rings - push the thin end into the thick to make a circle and float on the surface ofthe creme, or simply snip chives over the top, or make garlic crisps - simply tissue thin slice off a bulb and fry for 5 secs., or puree a swede, and swirl this into the creme before serving to contrast the colours...

All very seasonal! Enjoy..

[BBWCHATT]

CREME FRENEUSE
For 4 people
Preparation: 10 minutes
Cooking:20 minutes
Easy


500 turnip gr.
250 potato gr.
2 spoons with chopped chervil soup
40 milk Cl
10 Cl of fresh cream
nutmeg
salt and pepper


Pour approximately 2 cm of water in the lower compartment of the
cook-steamer.
Peel turnips and the potatoes, cut them out of thick discs.
Put them in the perforated compartment of the cook-steamer.
Pose this one on the lower compartment.
Cover and reduce fire.
Let cook during 20 minutes.
Make heat milk.
Pass to the mixor cooked vegetables, while sprinkling little by little with
hot milk.
Salt and pepper.
Add a good nutmeg pinch.
Possibly make heat the whole.
Add the cream
Strew with chervil.
Be useful hot.


Do not confuse cooking with the vapor and cooking with the pressure. A
cook-steamer is composed of a lower compartment (pan or small stewpan) in
which end a small quantity of water and of a perforated compartment in which
is laid out the food to cook. This pefor� compartment should not touch water
and must be meni of a sufficiently hermetic lid so that the vapor does not
escape outside. It is quite simply the principle of the couscoussier.
With the vapor, bleach vegetables, r�hydratez the dry fruits... The vapor
facilitates also the peeling of the fruits.