puree

What to do when your turnips and potatoes are ready at the same time...puree them together!

Equal parts red potatoes and turnips

Olive oil

Heavy Cream

Shredded Parmesean and Cheddar

Salt and Pepper

First, bring heavily salted water to a boil. Peel the skins off both the potatoes and turnips (also remove greens) and put them into the pot. Cook until fork tender, remove from heat and drain. Set aside to cool slightly before putting into the food processor.

Once no longer hot, place the vegetables into the processor and pulse to combine. While on a low setting add about 1/2 a tbsp of olive oil and stop when blended- you dont want to over process your puree. Then, again while on a low setting, add 1/2 to 3/4 a cup of heavy cream until it is nice and smooth.

If you are not planning on using the puree immediately, salt and pepper to taste and put away into the fridge (cheese to be added when you re-heat). If it's dinner time, pour/scrape the puree into a sauce pan and put on low heat to warm it up. Add the shredded cheeses and salt and pepper, stir until evenly incorporated.

After the puree has reached the deisred temperature it is ready to use. This puree can be eaten as a side, similar to creamed/mashed potatoes or used as a sauce. I made an alternative to mac n cheese last night, by using this sauce on pasta- delicious!