Buttered Turnip Puree

Recommended by Caroline D., Flagstaff, AZ

Author: Tyler Florence

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
  • Kosher salt and freshly ground black pepper

Directions

  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 thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree. Add more of the liquid, if necessary. Serve hot.