Ingredients
2lbturnips
fine sea salt,to taste
½cupwhole milk or cream
3tbspbutter
Preparation
Gather the ingredients.
Rinse and peel the turnips. Cut them into large, even pieces, which will help ensure that they cook at the same rate. Put the turnip chunks in a pot, cover them with cold water, and bring to a boil. Salt the water.
Cook the turnips until they’re very tender when pierced with a fork, about 10 to 15 minutes after the water comes to a boil.
Meanwhile, gently heat the milk in a saucepan over low heat (or in a microwave-safe container for 15 seconds at a time on high power). Add the butter and melt it into the milk. Set aside.
Drain the turnips thoroughly, return them to the pot, placing it over medium-low heat. Shake the pot slowly, but constantly, to keep the turnips moving (but not browning), for about 3 minutes to dry them out a bit.
Mash the turnips until they’re as smooth as possible.
Stir the warmed milk and melted butter into the mashed turnips. Add salt to taste; don’t be shy, salt is the key to bringing out the best in all root vegetables. Serve hot. Enjoy!
