Buttered Turnip Puree

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Ingredients

  1. 3 large turnips, peeled and cut into uniform chunks
  2. 1 quart milk
  3. 3 fresh thyme sprigs
  4. 1 clove garlic, peeled and gently smashed with the side of a knife
  5. 1/2 cup (1 stick) unsalted butter, cut into small cubes
  6. Kosher salt and freshly ground black pepper

Instructions

  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 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
  2. Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the time sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.
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