Meat mains
Creamed turnips with smoked haddock
True comfort food, this creamy, smoky, fishy purée makes a great centrepiece for dinner. It can be served very simply, in a bowl with a pile of dipping toast, a few black olives and wedges of lemon. It's also nice with a salad dressed with a sharp vinaigrette to alleviate the richness.
Ingredients
- 1 tbsp butter
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 500g turnips, peeled and cut into 1cm dice
- 300ml milk
- 300g undyed smoked haddock
- 2 tbsp double cream
- 2 tbsp parsley, chopped
- 1 tbsp capers, soaked in cold water for 20 mins, then squeezed dry and chopped
- 1 egg
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4.
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Step 2
Melt the butter in a large pan, add the onion, garlic and turnips and cook gently, covered, for about 10 minutes, until softened. Add the milk and simmer for 10 minutes.
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Step 3
Lay the smoked haddock over the vegetables (in pieces, if necessary) and cook for 5 minutes, until the fish is just done. Remove the haddock from the pan, taking out any bones or skin, and set aside.
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Step 4
Drain off the milk from the turnips. Put the onion and turnips in a food processor and blitz until smooth, adding a little of the milk if necessary. Add the haddock, cream, parsley, capers and egg and blitz together quickly, then season to taste.
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Step 5
Transfer to a shallow ovenproof dish and bake for 20 minutes, or until set.
