Tyler Florence's Buttered Turnip Puree

By beltranm

Times:

Prep
10 min
Inactive Prep
--
Cook
20 min
Total:
30 min

Photographs by Yunhee Kim

Ingredients

• 3 * 3 large turnips, peeled and cut into uniform chunks
• 1 * 1 quart milk
• 3 * 3 fresh thyme sprigs
• 1 * 1 clove garlic, peeled and gently smashed with the side of a knife
• 1/2 * 1/2 cup (1 stick) unsalted butter, cut into small cubes
• * Kosher salt and freshly ground black pepper

Preparation

Step 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.

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.