Milk Fed Turnips
3 Large Turnips: Peeled and cut into 1″ cubes
3 1/2 Cups Milk
1 Stick Butter
So, this is a great recipe because you can infinitely vary it to your
hearts content. Turnips have such a flat flavor that you can make
it taste any way you want with the addition of spices. This dish can
be any part of a meal, from a main course to dessert, the only limit
is your imagination.
So, take your turnips and put them in a medium size pan and add the
milk. You can add seasonings now, for our meal I’m adding Thyme.
Heat it all up to simmering, slowly and while stirring often or you
will burn the milk into the pan, which is no fun to clean.
While this is cooking cut up your butter into small pieces unless
it is already soft.
Simmer 20 minutes or until the turnips are easily pierced by a fork.
Once they reach that stage, drain them, keeping the liquid and remove
any stems or debris from your seasoning, if your using fresh like I
was. Put the turnips into either a large bowl for hand mashing, or
your favorite kitchen appliance to be puree’d.
Mash or puree the turnips to the consistency of stiff mashed potatoes
and then add in the butter and any other seasoning you may want. I
put in two crushed cloves of garlic at this point, we were having
these with pork chops and they went perfectly. Mix all that together
and you are almost done, if you want to be.
Now, this is the beginning consistency. You can leave it like this,
but if your going for more of a stew consistency you can also add up
to 2 cups of the reserved cooking liquid back in and continue to
puree or mash until you get the consistency your looking for. I
suggest you go slow the first time, until you know what you want.
That’s it, enjoy.