Turnip Puree

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)

Ingredients

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

Method

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.