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.