Buttered turnip puree

Poaching the turnip in the milk imparts a really creamy flavour.

  • Preparation Time20 mins
  • Cooking Time35 mins
  • Serves4
  • DifficultyEasy
3 large turnips, peeled and cut into even sized medium chunks
790 ml milk
2 clove garlic, peeled and gently crushed with the side of a knife
110g unsalted butter, cut into cubes
Kosher salt and freshly ground black pepper
1) Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance.

2) Remove the thyme and remove 450ml of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 225ml of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary.

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