Turnip–Potato Puree

Turnip–Potato Puree

Ingredients

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

Instructions

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.