Turnip Purée

By • April 15, 2011 0 Comments

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Author Notes: This was the first hot food my cousin’s daughter ever had, from a spoon in my hand. I will never forget the look on her face, as she rolled the new experience around on her tongue, squealed in delight and reached for more. It was pure human instinct, and a beautiful thing to behold. Undoubtedly it is a memory every parent has, and cherishes.

Turnips are one of my favorite vegetables, and this is such a great way to showcase them. It’s easy and fast, and makes a warm and earthy side dish. I will eat it by the bowlful.


Serves 4

  • 3-4 medium turnips
  • 4-6 tablespoons unsalted butter
  • 1/4 teaspoon freshly grated nutmeg
  • salt & pepper
  1. Peel the turnips and remove the stems and root end. Cut into 1 inch chunks.
  2. Over medium heat melt 4 tablespoons of the butter in a large sauce pan with a tight fitting lid and add the turnip cubes.
  3. Add about a ½ teaspoon or so of salt, and stir to coat with butter. Put the lid on it and let it cook, stirring occasionally. Add the remaining tablespoons of butter when the pan begins to look dry.
  4. When some of the turnips are starting to brown and you can easily mash them with a spoon, turn off the heat.
  5. Pour the turnips and rendered liquid into a food processor or blender and add about a ½ teaspoon of pepper and the nutmeg then process until you have a purée.

More Great Recipes: Side Dishes|Vegetables