White Puree

It was my intention to serve a yellow purée with the Stuffed, Braised Lamb Shoulder, using rutabagas instead of turnips, mostly because the color is so lovely; both purées are delicious. But there were no rutabagas in the market.

A turnip’s structure holds water when cooked, so here the turnips are cooked in butter after parboiling to dry them out, to prevent the purée from being too thin.

The cooking liquid is delicious - rich enough to serve on its own as a soup. It is als