Turnip Puree with Leeks

Sometimes, you want something creamy and mashed, but not your basic potato. Try mashing a turnip with a little leek and herbs! 

Turnip Puree with Leeks

"The New Vegetarian Cooking for Everyone" by Deborah Madison

Ingredients:
1 small russet potato, peeled
2 pounds turnips and/or rrutabagas, thickly peeled
2 medium leeks, white parts only, chopped
1 clove garlic, thinly sliced
1/2 teaspoon sea salt
2 tablespoons or more cream, buttermilk, milk, or reserved broth
2 tablespoons butter (or fruity/grassy olive oil)
2 teaspoons chopped thyme
freshly milled pepper

Chop the potato and turnips the same size. If using rutabagas, chop them about half the size of the potato. Put the vegetables, leeks, and garlic in a pot with cold water just to cover, add the salt, and simmer, partially covered, until tender, 15-20 minutes. Drain, reserving the liquid.

Mash the vegetables with a fork for a rough-textured puree or pass them through a food mill. Add the cream or reserved broth to thin the puree. Stir in the butter and thyme and season with salt and pepper to taste.

Variations: Stir 1 cup Gruyere cheese into the puree. Or simmer the vegetables in milk instead of water. Enrish the puree withi a little creme fraiche and stir in 1 cup watercress springs that have been blanched briefly in boiling water, then finely chopped.

*My notes: Save leftovers by adding vegetable or chicken broth and puree into a soup with an immersion blender.