Buttered Turnip Puree

  • Level: Easy
  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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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


  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 until smooth. Add more of the liquid, if necessary. Serve hot.

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