Turnip Puree With Orange and Nutmeg

1. 1

   Halve the turnips if they are small or quarter them if they are large.

2. 2

   Place them in a kettle and cover with cold, unsalted water.

3. 3

   Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes.

4. 4

   Drain and pass them through a ricer.

5. 5

   Place the riced turnips in a large saucepan set over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes.

6. 6

   Stir in the cream, butter, orange juice, orange zest and nutmeg and cook, stirring for 3 to 4 more minutes.

7. 7

   Remove from the heat, season to taste with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

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