Buttered Turnip Puree

Tyler Florence, from The Food Network, offers up this creamy and delicious recipe. It serves 4 , takes only 10 minutes to prepare, and in 30 minutes it’s on your table.


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
½ cup (1 stick) unsalted butter, cut into small cubes
Kosher salt and freshly ground black pepper


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- 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.

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