Yellow Turnip Purée
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If you've ever wondered what to do with those big, wax-covered yellow turnips or rutabagas found in many markets, here is one answer.
INGREDIENTS
2 medium yellow turnips, rutabagas, peeled and cut into 2-inch cubes
8 tablespoons, 1 stick, unsalted butter
Coarse salt and freshly ground white pepper to tasteBring a large saucepan of lightly salted water to a boil over high heat. Add the yellow turnips and return to the boil. Reduce heat to medium and simmer until the turnips are tender when pierced with the tip of a sharp knife, about 30 minutes. Drain well.
Return to the saucepan and place over medium heat. Cook, stirring constantly, until the excess moisture has evaporated and the turnips begin to stick to the bottom of the pan, about 3 minutes.
Reduce the heat to low. Add the butter and mash the turnips with a potato masher. Season with salt and pepper. (If making ahead, leave the butter out; reheat the purée in a double boiler over boiling water, then stir in the butter, salt, and pepper just before serving.)