Photo: Buttered Turnip Puree Recipe
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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By Chef #816552
West Coast of US
on November 20, 2012
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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!
By rlschrank
on September 25, 2012
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Maybe I don't like Turnips, but this just didn't do it for me
By patriciammiller
Wakarusa, IN
on February 22, 2012
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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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