Monday, June 4, 2012

Turnip Puree

While we were shopping for our duck, we decided that in lieu of mashed potatoes, we wanted to try our hand at a turnip puree. Turnips are tasty. And, just as simple, if not easier than mashed potatoes. 

Here's what you need:
4-5 medium turnips (or 3 large ones)
2 cups milk (enough to just about cover the turnips in the pot)
3-4 sprigs of thyme
2 cloves of garlic
1 stick of butter, cut into tablespoons
Kosher salt
Black pepper

Here's what you do:
Start by peeling your turnips and chopping into 1" pieces.

Throw all of the turnips in a sauce pot over medium heat and pour in milk until the turnips are just about covered. We didn't really measure it, so just eyeball it.

Add the thyme sprigs and smashed garlic.

Cover, but not completely. You want some of the steam to be able to escape. Bring that up to a simmer - not a boil. Let it gently simmer for 20-30 minutes, or until the turnips are fork tender.

Once they're tender, remove the turnips and put in a mixing bowl. Don't pour out the cooking liquid yet! You'll need some of it to loosen the puree to your liking. Add the butter to the bowl with the turnips, and add milk from the cooking liquid as needed. Season with salt and pepper.

We started by mixing this up in our stand mixer, but ended up buzzing it up with our immersion blender. You could also use a food processor.


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