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1
Cut away the greens from the turnips.
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2
Peel the turnips and quarter if theyre large; cut in half if theyre small.
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3
Stem the greens and wash in 2 changes of water.
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4
Discard the stems.
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5
Combine the turnips and potatoes in a steamer set above 2 inches of boiling water.
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6
Steam until tender, 20 to 25 minutes.
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7
Remove from the steamer and transfer to a bowl.
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8
Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
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9
Fill the bottom of the steamer with water and bring to a boil.
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10
Add salt to taste and add the greens.
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11
Blanch for 2 to 4 minutes, until tender.
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12
Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water.
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13
Chop fine.
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14
Drain the water from the saucepan, rinse and dry.
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15
Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt.
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16
Cook, stirring, until leeks are tender and translucent but not colored.
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17
Add the milk to the saucepan, bring to a simmer and remove from the heat.
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18
Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot.
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19
Add the turnip greens and combine well.
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20
Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper.
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21
Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
