Turnip and Potato Purée
Makes 4-6 servings
1 ½ lbs turnips, peeled and chopped into 1-inch cubes
1 ½ lbs potatoes, peeled and chopped into 1-inch cubes
2 cloves garlic, peeled
1 cup milk
Cover the turnips, garlic, and potatoes in a medium pot over high heat with the milk and just enough water to cover. Bring to a boil, reduce to a simmer, and cook until veggies are tender. Drain and with an immersion blender or food processor, purée until smooth. Alternatively, you could mash. Mix in thyme leaves to your liking and melted butter if you choose. This reheats well in the oven.