Whipped Turnips with Leeks and Sage
Serves 4 to 6 as a side dish
4 large turnips, peeled and cubed
2 medium red potatoes, cubed with skin on
2 tablespoons of butter
2 tablespoons of olive oil
1 leek, white part only, sliced thinly, soaked to remove sand/grit, and then chopped finely
2 tablespoons chopped fresh sage or 1 tsp of dried sage
¾ cup milk
kosher or sea salt and ground black pepper to taste
Fill a large pot with the turnips and potatoes. Fill with cold salted water and bring to a boil. Reduce heat to a simmer and cook until tender and soft—about 20 to 25 minutes.
In a small saucepan, combine the olive oil and butter and melt over medium-low heat. Once melted, add the leeks and sage, salt and pepper, and saute until the leeks are tender and the sage is fragrant about 3 to 4 minutes. Add the milk and bring to a simmer over low heat, infusing the milk with sage flavor.
Drain the turnips and potatoes, reserving about ½ cup of the liquid. Set that aside. Put the vegetables back into the pot they were cooked in, add the hot milk, and using an immersion blender, puree until smooth. If needed, add small amounts of the cooking liquid to the vegetables until the puree is silky but still thick. If you prefer a chunky texture, mash roughly until mixed. Taste and season with more salt and pepper as needed. Serve hot or cold.