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.
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Naseer Jan
[email protected]Perfect for a weeknight meal.
Eric Phiri
[email protected]Easy and delicious!
Apon Ahmed
[email protected]Would make again!
Eyerusalem Worku
[email protected]5 stars!
Naseem Bibi
[email protected]Definitely a keeper!
Benjamin Ayanlowo
[email protected]Loved it!
mdshahadat hossin
[email protected]This was a bit bland for my taste. I would add some salt and pepper next time.
Claude Pyp
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great way to use up leftover turnips.
Fayaz Bhatti
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Sophie Salarda
[email protected]I made this for a dinner party and it was a hit! Everyone loved the creamy texture and the subtle sweetness of the turnips.
media jagot
[email protected]This was a delicious and easy side dish! I used a mixture of turnips and parsnips, and it was perfect. The butter and cream added a richness that really made the dish special.