Description
Source: Sally Schneider’s A New Way to Cook
Ingredients
- 1 pound turnips, peeled and cut into 1-inch chunks
- 3 cups low-fat (1 or 2%) milk* (2 cups will be left over for another use)
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 1/2 tablespoons white rice
- 1 apple, peeled, cored, and quartered
- 2 teaspoons unsalted butter (optional — I tasted it at the end and thought adding butter seemed unnecessary, so I didn’t.)
* I used only 2 cups of milk because I was feeling guilty about using 3. It worked just fine.
Instructions
- Place the turnips in a medium saucepan, add the milk, 1/2 teaspoon of the salt, and a grinding or two of pepper, and bring to a boil over moderate heat. Stir in the rice, lower the heat, partially cover, and simmer for 10 minutes. Add the apples and simmer for 10 minutes longer, or until the turnips are very tender. (The milk will curdle, but the curds will be incorporated when the turnips are pureed.) Drain the mixture in a colander set over a bowl; save the cooking liquid.
- In a food processor, puree the turnip mixture for 1 to 2 minutes, until perfectly smooth, adding a tablespoon or two of cooking liquid if necessary. (Save the remaining flavorful liquid for soup; it can be frozen.) Process for several minutes more, scraping down the sides several times, until you have a fine puree. Season with the remaining 1/4 teaspoon salt and pepper to taste. Taste and add the butter if you wish — I didn’t think it needed any.
- You can make the puree several hours ahead and reheat it (or keep it warm), stirring frequently, in a covered double boiler.
- Prep Time: 15 minutes
- Cook Time: 30 minutes