Mashed Potatoes With Braised Turnips
- 1 tablespoon butter
- 1/2 pound turnips peeled, halved, and cut 1/4"-thk slices
- 2 small leeks, white and light green parts only sliced
- Freshly-ground black pepper to taste
- 1/3 cup dry white wine
- 1 bay leaf
- 1 cup chicken stock (or canned chicken broth)
- 1 1/3 pounds russet potatoes peeled, and cut into 2" pieces
- 3/4 cup milk more or less
- Salt to taste
- Chopped fresh parsley for garnish
Melt butter in heavy medium skillet over medium-high heat. Add turnips and stir to heat through. Add leeks and saute until leeks are soft, about 5 minutes. Season with pepper. Add wine and bay leaf and boil until liquid is reduced to glaze, about 3 minutes.
Add stock and boil until liquid is reduced by half, about 7 minutes. Reduce heat, cover and simmer until turnips are tender and almost no liquid remains in skillet, about 20 minutes. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
Cook potatoes in large pot of boiling water until tender. Drain well. Puree through food mill into same pot. Reheat turnip mixture boiling to reduce liquid to glaze if necessary. Discard bay leaf. Puree turnip mixture through food mill into same pot with potatoes. Mix together gently, adding enough milk to thin to desired consistency. Season to taste with salt and pepper. Sprinkle with parsley and serve.
This recipe yields 4 servings.