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Punchnep  Veg  HT  ACC  Welsh  35mins



Serves  4      Hot     Vegetables  Vegetarian  Accompaniment  Gluten Wheat Free  Eggless  Wales  British   Europe



450g/1lb Potatoes, peeled and cut into chunks

405g/1lb Turnips, peeled and cut into chunks

50g/2oz Butter

Salt and Black Pepper

4 tbsp Double Cream




1. Bring two saucepans of lightly salted water to the boil. Add the potatoes to one pan and the turnips to the other. Do not cook the vegetables together. Boil for 15-20 minutes until tender.


2. Drain and mash each vegetable separately adding 25g/1 oz of butter to each.


3. Combine the two purées, season with salt and pepper and beat well until you have a light soft mixture.


4. To serve - transfer the mixture to a heated dish, make 8 holes in the purée with the end of a wooden spoon then fill each hole with the cream. Serve immediately.



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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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