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Creamy Turnip Puree with Walnuts, Anchovies, and Parsley

Creamy Turnip Puree with Walnuts, Anchovies, and Parsley

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  • 6 pounds medium turnips, peeled, quartered
  • 1 1/2 cups (or more) whipping cream
  • 1/4 cup (1/2 stick) butter
  • 1 cup walnuts, coarsely chopped
  • 1/2 cup finely chopped fresh Italian parsley

Recipe Preparation

  • Cook turnips and garlic in large pot of boiling salted water until turnips are very tender, about 30 minutes. Drain. Return turnips and garlic to pot; stir over medium-high heat until dry, about 2 minutes. Working in batches, puree turnips, garlic, 1 1/2 cups cream, and butter in processor until smooth. Return puree to pot. Season to taste with salt and pepper. Add more cream if necessary to reach desired consistency. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  • Heat olive oil in heavy medium skillet over medium-low heat. Add anchovies and cook, mashing with back of wooden spoon until dissolved, about 1 minute. Add walnuts and cook until slightly crisp, about 5 minutes. Stir in parsley. Rewarm turnip puree over medium heat, stirring frequently. Transfer to serving bowl. Spoon walnut mixture over.

Reviews Section

Watch the video: Braised Macomber Turnip or Rutabaga (July 2022).


  1. Garwin

    this is what children under 16 should see

  2. Deke

    The topic is just very interesting, respect to the author.

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  4. Durango

    Thanks a lot! I have been looking for it in good quality for so long.

  5. Dogar

    You can't change anything.

  6. Sebert

    I apologize, but it doesn't quite come close to me. Who else can say what?

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