Harukei Turnip Puree


  • 2-3 pounds Hakurei turnips

  • 3-4 cloves garlic

  • some kosher salt

  • 4 tbs butter

  • 1/2 cup sour cream


  1. Clean and trim the turnips. Put in a large pot and cover with water.

  2. Bring to a boil, add the salt and garlic.

  3. Reduce heat to simmer for about 30 minutes, until turnips are completely tender.

  4. Drain and discard the cooking liquid.

  5. Add the butter and sour cream and mix together.

  6. Puree with a blender until completely smooth.

  7. Taste and add salt as needed.

8 Servings


From globalgrowers.org

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