Creamy Turnip Puree with Walnuts, Anchovies, and Parsley

1. 1

   Cook turnips and garlic in large pot of boiling salted water until turnips are very tender, about 30 minutes.

2. 2

   Drain.

3. 3

   Return turnips and garlic to pot; stir over medium-high heat until dry, about 2 minutes.

4. 4

   Working in batches, puree turnips, garlic, 1 1/2 cups cream, and butter in processor until smooth.

5. 5

   Return puree to pot.

6. 6

   Season to taste with salt and pepper.

7. 7

   Add more cream if necessary to reach desired consistency.

8. 8

   (Can be made 1 day ahead.

9. 9

   Cover and refrigerate.)

10. 10

    Heat olive oil in heavy medium skillet over medium-low heat.

11. 11

    Add anchovies and cook, mashing with back of wooden spoon until dissolved, about 1 minute.

12. 12

    Add walnuts and cook until slightly crisp, about 5 minutes.

13. 13

    Stir in parsley.

14. 14

    Rewarm turnip puree over medium heat, stirring frequently.

15. 15

    Transfer to serving bowl.

16. 16

    Spoon walnut mixture over.

* Per serving · 4 servings · Values may vary.

No additional tips available.