Turnip Purée

A classic British vegetable, which can be used with almost as much variety as potatoes, turnips seem to have an overcooked, boiled and bitter image, so that none of us really wants to know or try them.

This recipe does away with all that. Cooking the turnips in milk gives them a totally different flavour and they retain a brilliant white finish. So now there’s no excuse – this dish has got to be tried.