Annie Bell's Basil Mash
Over a year ago
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Ingredients
- 750g medium size waxy potatoes
- 750g medium size turnips
- 4 heaped tbsp creme fraiche
- sea salt and black pepper
- 1 x 20g bunch of basil
- 4tbsp olive oil
- lemon
Accompaniment
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Description
Spring greens: love them tender
Method
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1
Peel and halve 750g medium-size waxy potatoes and 750g medium-size turnips. Cook separately in salted boiling water until tender (15-20 minutes for the turnips, a little longer for the potatoes). Drain separately into a sieve.
Whiz the turnips with 4 heaped tbsp crème fraîche and some sea salt and black pepper until smooth. Pass the potatoes through a sieve or mouli-légumes back into the pan, then add the turnips, combine and keep warm.
Reserve a few tiny leaves from 1 x 20g bunch basil, then whiz the remainder with 4 tbsp olive oil, a little salt and a squeeze of lemon juice to a rough purée.
Transfer the mash to a serving dish, spoon the basil mixture on top and fold over a few times until the mash is streaked with green. Decorate with the reserved basil.
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