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Delicious cream of turnips


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1 kg of turnip
about 600-700 g of potatoes
2 onions
1 clove of garlic
2 bay leaves
6-7 with juniper berries (to soften the strong taste of turnips)
ginger to taste (note that pinch a bit)
extra virgin olive oil (enough to brown it well on all)
1 vegetable stock cube
water to taste.


Peel the onions, garlic, turnips and potatoes (you can also use a potato peeler to the turnips and potatoes so just make slice).
Fry the onion and garlic finely chopped, add the potatoes, turnips, bay leaf, Juniper.
FRY again for a minute or two by turning all the time.
Before they begin to stick on the bottom of the pot, add the nut and the hot water, enough to cover everything.
Halfway through cooking, add the powdered ginger or chopped fresh.
Cook until the vegetables begin to discard or to be very soft.
Blend everything (after removing the bay leaf and, if you like, the Juniper) and serve, perhaps adding, if desired, a little pepper and a bit of olive oil, with possibly croutons.
If you overdo it, you can add the cooked vegetable cream (personally I don't think there is a need, view the texture and taste).

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Provate, è deliziosa.
(Thanks to Michele S.)

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