1 kg (2 lb) turnips, peeled and diced
1 kg (2 lb) potatoes, peeled and diced
1 onion, chopped
1 l (1 qt) milk
2 Tbsp flour
1/2 cup cream
- Put turnips, potatoes and onion in a large heavy stockpot. Cover with water and cook until soft.
- Add milk, salt and pepper.
- Mix flour with cream and add to pot. Cook until thick.
This recipe for potatoes and Turnip Stew does not specify whether cooking water is to be drained before adding milk and cream/flour mix. Also, it doesn’t seem to me that 2 tbsp of flour is enough to thicken the liquid.
Water will evaporate partly. Originally, it is not supposed to be drained, but you can drain it and preserve it so that you can add it later if your stew is too thick. The liquid will remain rather thin, even after adding flour. If you want really thick stew, you can increase the amount of flour.
Great stew to dip bread in especially Marco polo bread.