Buttered Turnip Puree Recipes

ROASTED-CARROT-AND-TURNIP PUREE

Steps:

• Preheat oven to 400 degrees. Place the carrots and turnips in a roasting pan. Roast until vegetables are very tender, stirring frequently, about 1 hour. Place the carrots and turnips in a food processor with the chicken broth.
• Process until smooth, stopping several times to scrape down sides of bowl. (The puree will have a slightly rough texture.) Add salt and pepper to taste. Divide among 4 plates and serve immediately.

BUTTERED TURNIP PUREE

Steps:

• 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.

BUTTERED TURNIP PUREE

Steps:

• 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.

BUTTERED TURNIP PUREE

Steps:

• Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance.
• Remove the thyme and remove 2 cups of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 1 cup of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary.