Buttered Turnip Puree

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Revised Review: I make this turnip mash recipe about once a month, and my family usually mistakes it for mashed potatoes. It's a low-carb, low-fat alternative to spuds. Since it calls for about 3-1/4 cups more milk than required, save the milk to use in corn chowder, corn / Indian pudding, creamed veggies, etc. The milk is naturally sweet yet savory, perfect for these other dishes. You just need to make them within a day or so.

Still love this recipe!
Thanks again Tyler!

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Maybe I don't like Turnips, but this just didn't do it for me

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This was my first time eating or making turnips and I was very pleased! I listened to the advice of other reviews and cooked the turnips in only as much milk as needed to cover them. My one mistake was adding too much milk back in when pureeing them. Add less then you think you'll need. You can always add more but can't take it back out. Otherwise, an awesome recipe!

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We had a bunch of turnips in the pantry and I thought we'd just use this dish as a throw-away - if people liked it, great, if not, oh well. I also had some parsnips, so I used those, too, to sweeten the turnips up. After the turnips cooked, I baked some of them in the oven to dry them out - otherwise, this dish would have been too wet (liquid-y. So, I think the next time I will use less milk. The dish was a huge hit, and I have been "ordered" to make it again for Christmas. P.S.: Hang the fat - use all the butter as specified!

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Really tasty alternative to mashed potatoes. Just as good with half a stick of butter, and just enough milk to cover the turnips.

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This was delicious! Used the other reviewers advice and cut down the butter to a 1/2 stick of butter. I also only used enough milk in to cover the turnips. This was spectacular and everyone loved it!

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I had my doubts whether anything could make a turnip taste good... but this was delicious! I've made it three times now, and made a couple tweeks. First, I cut down the butter to a 1/2 stick. I know it's turnips, but I just don't think that a veggie dish on the table should have a whole stick of butter on it. Second, I put enough milk in to cover - no more. Otherwise, I feel like I'm wasting it. Finally, I've also tried straight beets instead of the turnips. That turns a really cool red color. I'm making the beet puree and Nigella Lawson's pea puree for Christmas - red and green for the holiday.

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I rated your other turnip recipe and will do so for this one. Root vegetables are great to work with and my husband loved ths recipe. Will take to a holiday dinner this year. Did not change a thing in the ingredients or procedure. Thanks Tyler.