Buttered Turnip Puree

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
  • 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.

  • 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.

  • Photographs by Yunhee Kim


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes