When making mashed turnips, use fresh turnips from the family garden or a local farmers’ market for the creamiest, lushest results. If you like, you can also substitute rutabagas and follow the recipe exactly.
3 pounds purple top turnips, peeled and cut into quarters
4 tablespoons unsalted butter
1/8 teaspoon nutmeg
freshly ground black pepper
1 tablespoon minced parsley
Bring a large saucepan of lightly salted water to a boil over high heat. Add the turnips, return to a boil, and drain. Replace the turnips in the saucepan, cover with water, add 1/2 teaspoon of salt, and bring to a boil over high heat. Reduce the heat to medium and cook until the turnips are soft through but not mushy, which should take about 25 minutes. Drain.
Place the turnips in the bowl of a food processor fitted with a steel blade, and puree. With the food processor running, add the butter and continue processing until the butter is incorporated. Add the nutmeg, process, and season to taste with salt and pepper.
Transfer the turnips to a warm serving bowl, garnish with the extra tablespoon butter and minced parsley, and serve immediately.