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3-4 medium turnips Ask a question about this ingredient
4-6 tablespoons unsalted butter Ask a question about this ingredient
1/4 teaspoon freshly grated nutmeg Ask a question about this ingredient
Peel the turnips and remove the stems and root end. Cut into 1 inch chunks.
Ask a question about this stepOver medium heat melt 4 tablespoons of the butter in a large sauce pan with a tight fitting lid and add the turnip cubes.
Ask a question about this stepAdd about a ½ teaspoon or so of salt, and stir to coat with butter. Put the lid on it and let it cook, stirring occasionally. Add the remaining tablespoons of butter when the pan begins to look dry.
Ask a question about this stepWhen some of the turnips are starting to brown and you can easily mash them with a spoon, turn off the heat.
Ask a question about this stepPour the turnips and rendered liquid into a food processor or blender and add about a ½ teaspoon of pepper and the nutmeg then process until you have a purée.
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Rick Field is the founder of the pickle company Rick's Picks.
