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Buttered Turnip Puree

  • 3 large turnips, peeled & cut into uniform chunks
  • 1 quart of milk
  • 3 fresh sprigs of thyme
  • 1 clove of garlic, peeled and smashed
  • 1/2 C butter, cut into cubes
  • kosher salt & ground black pepper

1. Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20-30 minutes, until the turnips are tender and a paring knife can go through without resistance.

2. Driain the trunips,reserving the cooking, and transfer to a food processor (discard thyme). Add about 1 C of the reserved cooking liquid and butter . Season with plenty of aalt and pepper and puree until smooth. Add more liquid if necessary,Serve hot.