Buttered Turnip Puree
- 1 clove garlic, peeled and gently smashed with the side of a knife
- 3 fresh thyme sprigs
- 1 quart milk
- 3 large turnips, peeled and cut into uniform chunks
- Kosher salt and freshly ground black pepper
- ½ cup (1 stick) unsalted butter, cut into small cubes
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 ...