Buttered Turnip Puree
Prep time:
Cook time:
Total time:
Serves: 4 servings
Mashed potatoes – except with turnips! [br][br][cap id=”attachment_9699″ align=”alignleft” width=”300″][url href=”undefined”][img src=”https://vonthunfarms.com/wp-content/uploads/2018/06/1371595069936-300×225.jpeg” width=”300″ height=”225″ class=” size-medium” title=”1371595069936″][/url]Photo Credit: Yunhee Kim[/cap]
Ingredients
- 3 large turnips, peeled and cut into uniform chunks
- 1 quart milk
- 3 fresh thyme sprigs
- 1 clove garlic, peeled and gently smashed with the side of a knife
- 1/2 cup (1 stick) unsalted butter, cut into small cubes
- Salt and pepper
Instructions
- 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 until the turnips are tender-the tip of a paring knife should go through without resistance (approx. 20-30 minutes).
- Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme 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
