Simple Turnips Greens and Rutabagas Puree Cooking Recipes

Turnip Greens and Rutabagas Puree

Crisp roast duck, goose, or turkey will be greatly enhanced by this buttery puree. I also think it is excellent if you have thick slices of standing ribs of beef on the menu. Add it to any holiday dinner for some surprised and delighted comments.

Makes 6 to 8 servings

• 1 pound smallest firm turnips, peeled and cut into large chunks

• 1 medium-size rutabaga, peeled and cut into large chunks

• 3 cups well-flavored chicken stock, or more

• 2 tablespoons butter

• 2 tablespoons heavy cream

• Salt and freshly ground black pepper to taste

• 1 tablespoon fresh chopped parsley

1. In a large saucepan, simmer the turnips and rutabaga in the stock until very tender, about 20 minutes or more. Drain very well, reserving the liquid to use as a stock or soup base, mash well, beat in the butter and cream. Season well with salt and pepper.

2. Return the puree to the saucepan and cook over low heat, stirring, until the puree is thick and fluffy, 3 to 5 minutes. Serve this simple cooking recipes very hot, garnished with the parsley.

3. Variation: add 1 cup fluffy mashed potatoes to the turnips, and then beat in 1 cup very tender braised cabbage and 2 tablespoons butter. This simple everyday recipes goes very well with smoke sausage, such as kielbasa.

More about Simple Turnips Greens Cooking  Recipes

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