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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A Tyler Florence recipe. Ingredients:
3 large turnips, peeled and cut into uniform chunks |
1 quart milk |
3 fresh thyme sprigs |
1 garlic clove, peeled and gently smashed with the side of a knife |
1/2 cup unsalted butter, cut into small cubes |
kosher salt |
fresh ground black pepper |
Directions:
1. 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.
2. Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.
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