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Buttered Turnip Puree

Buttered Turnip Puree
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
Mashed potatoes - except with turnips!

Photo Credit: Yunhee Kim

  • 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
  • ½ cup (1 stick) unsalted butter, cut into small cubes
  • Salt and pepper
  1. Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan.
  2. 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).
  3. Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs).
  4. 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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