Nov 4, 2008
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Turnip–Potato Puree

Serve this mash with pork sausages, if you like.
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Turnip-Potato Puree Credit: Ben Fink

4 medium turnips, trimmed,
   peeled, and halved
2 russet potatoes, peeled
   and halved
4 tbsp. butter
Salt
Chopped chives

1. Boil turnips and potatoes in a pot of salted water over medium heat until soft, 35–40 minutes.

2. Drain, return vegetables to pot, and cook, stirring, until moisture evaporates, 4–6 minutes. Stir in butter and salt to taste. Garnish with chopped chives.

SERVES 4 – 6

Turnip-Potato Puree

This article was first published in Saveur in Issue #63

Ratings & Reviews (1)

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Outstanding! Told kids it was mash. They loved it! Then I told them it was actually healthy. Incredibly simple
Turnip–Potato Puree Reviewed by rnelson on . Outstanding! Told kids it was mash. They loved it! Then I told them it was actually healthy. Incredibly simple Rating: 5

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