Wednesday, December 2, 2009

Best Ever Turnips

  • 4 pounds white turnips peeled and cut into 1/2" pieces
  • 12 tablespoons butter, divided
  • 1 clove garlic -- peeled
  • salt to taste
  • freshly-ground black pepper to taste

Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain. Melt half the butter and cook the garlic and turnips, covered, over low heat for 5 minutes. Transfer turnips and garlic to a food processor and puree until smooth, adding remaining butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.
This recipe from CDKitchen

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