Pureed Turnips with Garlic

Twelve cloves of garlic sounds aggressive, but cooking them gently in butter alongside the turnips turns them soft and mellow. By the time everything gets pureed, the garlic has dissolved into a sweet, roasted-tasting backdrop that tames the natural sharpness of the turnip.

The two-step cooking is important. Parboiling the turnips first for 7 minutes takes the edge off their raw bitterness and gets them started. Then they finish in butter with the garlic until both are completely soft and ready for the food processor.

A full 12 tablespoons of butter goes into this dish, 8 during cooking and 4 more blended in during pureeing. That’s what makes the texture silky and luxurious rather than watery or gluey.

Chef Tips

• Peel the turnips well. The outer layer right under the skin can be fibrous and woody, especially on larger turnips.
• Cook the garlic and turnips on gentle heat. Browning the garlic makes it bitter, which defeats the whole purpose.
• Process until completely smooth. Any chunks of turnip break the silky texture.
• Taste and season generously. Turnips need more salt than potatoes to bring out their sweetness.

Variations

• Add 2 tablespoons of heavy cream during pureeing for an even richer, more luxurious finish.
• Fold in a tablespoon of fresh thyme leaves after pureeing for an herbal note.
• Use half turnips and half parsnips for a sweeter, more complex puree.