White Vegetable Puree
|White potatoes||3⁄4 Pound, pared and cut in 1 inch pieces|
|Turnips||3⁄4 Pound, pared and cut in 1 inch pieces|
|Water||1 Cup (16 tbs)|
|Instant nonfat dry milk solids||1⁄4 Cup (4 tbs)|
|2% milk||1⁄2 Cup (8 tbs)|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Clarified butter||1 Tablespoon|
|Mock creme fraiche||1⁄3 Cup (5.33 tbs)|
Simmer potatoes and turnips in 1 1/2 inches water in a large covered saucepan until tender (about 20 minutes).
Drain vegetables; reserve cooking liquid.
Puree vegetables with milk solids, milk, salt, pepper, and butter in a food processor or blender.
Add reserved cooking liquid and mock creme fraiche, if used, for desired consistency.
Return mixture to saucepan and heat thoroughly.