Turnip & Leek Mash by Ruth Kennedy
1. Cook the turnips and Leek in boiling water and drain.
2. Add all other ingredients and mash or liquidise for a very smooth purree.
3. Serve topped with black pepper and a knob of crunchy Lurpak® Sea Salt.
Ingredients
- 2 turnips, peeled & chopped
- 1 large leek, washed & sliced
- 1 tbsp of creme fraiche
- Juice of 1 lemon
- Black pepper
- Knob of Lurpak® Sea Salt
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