Summary

Ingredients

• 1 ½ kg turnip (s)
• 1 kg carrot (s)
• 1 kg potato (s)
• 8 sausages (cooked sausages)
• 2 slices bacon, streaky
• 2 liters broth
• pepper
• salt

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Instructions

1. Peel the turnips and carrots and cut into cubes. Put together in a pressure cooker with the stock. Poke the cooked sausages and add them together with the streaky bacon. Cook with the lid closed for about 15-20 minutes.
2. Peel and quarter the potatoes. Cook in salted water for 20 minutes.
3. Remove the sausage and bacon from the pressure cooker, use a ladle to skim off the broth and set aside. Drain the potatoes and place in the pressure cooker. Crush everything with a pounder and add the stock until the desired degree of mousse is achieved.
4. Serve the puree with the cooked sausages and, if you like, the bacon.