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Turnip Puree


  • About 1.5 pounds turnips, peeled and cut into chunks
  • 2 medium potatoes, peeled and cut into chunks
  • 2 tablespoons unsalted butter or olive oil, more if desired
  • salt and pepper


Bring a large pot of salted water to a boil, add the turnips and potatoes. Cook over medium heat until your roots are very tender, 20 to 30 minutes. Drain the turnips and potatoes and place them in the container of a food processor (or use a food mill or ricer). Add the butter or oil and process until smooth. Taste and adjust seasoning as needed. (If youd like, cook up some orzo and mix it in with your puree for more of a main dish.)

From Mark Bittman's How to Cook Everything