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 ...

View full recipe at SpringPad


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