• Counter :
  • 537
  • Date :
  • 3/1/2013

Turnip Potage

turnip potage


·Turnip, 500 grams

· Rice, 100 grams

· Ground lamb or beef, 200 grams

· Onions, 2 large

· Split peas, 50 grams

· Turmeric, 1/2 teaspoon

· Mint, 100 grams fresh or 2 teaspoons dried

· Cooking oil for frying

· Salt and pepper to taste


Mix ground meat with grated onions, salt and black pepper. Shape into small balls, and fry in oil until color changes. Add five glasses of hot water and split peas, and cook over medium heat for about ten minutes.

Wash turnip and rice. Peel turnip and cut into a few pieces. Add both to the potage. Also add turmeric, salt and black pepper. Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.

If using fresh mint, wash and chop finely. Fry mint in oil over medium heat for three minutes and pour over potage when serving.


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