I don’t like turnips. That is a difficult thing for me to say, because as a chef I feel like I should like all food. But turnips are one of my few exceptions. I don’t like the bitter after taste so I set out to find a way to prepare them that would allow me to gain an appreciation for them. After some trial and error, I came up with this simple recipe that adds butter and heavy cream to smooth out that bitter flavor and a little bit of honey to add some dimension. The result was a perfect blend of the good parts of the turnip with none of the bitterness.
Turnip Puree Ingredients:
- 3# Turnips, Peeled and Quartered
- 1 Qt Milk
- 1 Qt Water
- 1 C Heavy Cream
- ¼ C Honey
- ¼ C Butter
- Salt to taste
Method:
- Cook the turnips in equal parts milk and water.
- When they are fork tender, strain the turnips, discarding the liquid and allow to steam until they are warm, but no longer hot.
- Puree in the blender with the heavy cream, honey, and butter.
- Salt to taste.
