There is nothing better than classic mashed potatoes but I am always looking for another creamy side dish as an alternative. Pureeing turnips with just the right ingredients makes this humble veg so delicious, I even get my kids to eat them. This dish goes really well with everything from pork to chicken and, in the winter, crispy seared fish.
Combine the turnips, milk, thyme, and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender; the tip of a paring knife should go through without resistance.
Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about
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