Turnip And Spring Onion Purée

1. 1

   Peels turnips and cut into 1/2 inch cubes. Remove outer paper from garlic gloves and smash with the flat part of your chefs knife. Dice spring onions and chives

2. 2

   Bring a large pot of water to a boil and add turnips, garlic and a palm full of sea salt, stir until salt is dissolved

3. 3

   Boil turnips and garlic for 15-20 minutes, or until turnips are fork tender

4. 4

   Drain turnips and garlic and let cool for 5-10 minutes

5. 5

   In a blender add cooked turnips, garlic, thyme, rosemary, milk, sour cream, salt and pepper. Blend until smooth and creamy

6. 6

   Return mixture to the pot with 2 tablespoons of butter, spring onions and chives. Heat over medium low for 15-18 minutes

7. 7

   Serve with a dusting of smoked paprika and cracked black pepper

* Per serving · 4 servings · Values may vary.