Turnip & Apple Purée
Description
While it’s delicious on its own — I ate nearly all of it at lunch — this purée becomes exceptionally tasty aside any sort of meat, where it can sop up all of the juices pooling around its base. A drizzling of port wine reduction doesn’t hurt either, and together, the meat drippings, mash and sauce just beg to be mopped up by a slice of warm, crusty bread.
Ingreadient :
- 1 pound turnips, peeled and cut into 1-inch chunks
- 3 cups low-fat (1 or 2%) milk* (2 cups will be left over for another use)
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 2 1/2 tablespoons white rice
- 1 apple, peeled, cored, and quartered
- 2 teaspoons unsalted butter (optional — I tasted it at the end and thought adding butter seemed unnecessary, so I didn’t.)
Direction :
- Place the turnips in a medium saucepan, add the milk, 1/2 teaspoon of the salt, and a grinding or two of pepper, and bring to a boil over moderate heat. Stir in the rice, lower the heat, partially cover, and simmer for 10 minutes. Add the apples and simmer for 10 minutes longer, or until the turnips are very tender. (The milk will curdle, but the curds will be incorporated when the turnips are pureed.) Drain the mixture in a colander set over a bowl; save the cooking liquid.
- In a food processor, puree the turnip mixture for 1 to 2 minutes, until perfectly smooth, adding a tablespoon or two of cooking liquid if necessary. (Save the remaining flavorful liquid for soup; it can be frozen.) Process for several minutes more, scraping down the sides several times, until you have a fine puree. Season with the remaining 1/4 teaspoon salt and pepper to taste. Taste and add the butter if you wish — I didn’t think it needed any.
- You can make the puree several hours ahead and reheat it (or keep it warm), stirring frequently, in a covered double boiler.
