Turnip Puree

3:07 am on 13 May 2009

The best turnips come from Southland. Make sure they have had at least two frosts on them to concentrate their natural sugars.

(Serves 6 as a garnish)


  • 3 medium size turnips (600 to 700g)
  • 75g unsalted butter
  • flaky sea salt
  • freshly milled black pepper
  • 150 ml milk
  • 1 sprig thyme


Wash and peel the turnips and cut into 2cm dice.

Melt the butter in a saucepan over a medium heat. Add the turnips and cook for 4 to 5 minutes. 

Season, add the thyme and milk cover with a tight-fitting lid and reduce the heat.

Cook slowly, stirring every 4 to 5 minutes until the turnip is soft. Strain through a colander reserving

The liquid, discard the thyme. Transfer the turnips to a thermo-mix or blender and puree adding a little milk to create a silky smooth puree. Taste and re-season if required.

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