Ingredients
- Recipe by Derek Creagh, Harry’s BridgendServes 45 minutes preparation20 minutes cooking1 kg baby white turnip flesh
- 250g butter
- 1 large potato, peeled and finely sliced
- 1 cooking apple, finely sliced
- 3 onions, finely sliced
- 1 bottle of Stonewell cider, or 600ml water or stock
- 400ml milk
- Rosemary and thyme
- Recipe by Derek Creagh, Harry’s BridgendServes 45 minutes preparation20 minutes cooking1 kg baby white turnip flesh
- 250g butter
- 1 large potato, peeled and finely sliced
- 1 cooking apple, finely sliced
- 3 onions, finely sliced
- 1 bottle of Stonewell cider, or 600ml water or stock
- 400ml milk
- Rosemary and thyme
Melt the butter in a large saucepan and sweat the onion, white turnip, apple and potato for approximately 10 minutes.
Pour in cider (or water/stock), stir and reduce until the alcohol has reduced, but not too much as you want to retain the cider’s acidity. In a separate pan, heat the milk with the rosemary and thyme and leave to infuse.
When the onions are translucent, add the herb infused milk. Bring to the boil and simmer for a further 10 minutes. Remove from heat, liquidise and pass through a fine strainer. Season with salt and pepper.
