Saveur

Photo: 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

This article was first published in Saveur in Issue #63