Turnip and Pear Purée Recipe
By
Roy Finamore
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The pears in this purée sweeten the turnips and temper their bite, making for a surprising alternative to mashed potatoes. This dish is a fabulous accompaniment to our Rosemary Rib Roast with Cipollini, but is equally delicious alongside roasted chicken.
This recipe was featured as part of both our Neo-Classic Holiday Dinner menu and our Cooking with Winter Ingredients photo gallery.
INGREDIENTS
- 3 pounds turnips
- 1/2 pound russet potatoes, peeled and cut into 1-1/2-inch cubes
- 1 teaspoon kosher salt
- 1 pound ripe pears (Bosc, Anjou, or Bartlett), peeled, cut into 1-1/2-inch cubes, and kept in water with the juice of 1 medium lemon
- 6 tablespoons unsalted butter (3/4 stick), at room temperature
- 1/2 cup heavy cream, heated
INSTRUCTIONS
- Combine turnips and potatoes in a large saucepan or small stockpot and cover by 2 inches with cold water. (Turnips float, so you’ll have to push them down to make sure you’ve got enough water.)
- Add salt and bring to a boil over high heat. Reduce heat to medium high, partially cover, and cook for 10 minutes. Add pears, partially cover, and cook until vegetables and pears are tender when pierced, about another 15 minutes.
- Drain and return vegetables and pears to the pot over high heat. (The pears and turnips will release a lot of juices.) Cook, stirring often, until juices reduce and turn syrupy, about 5 minutes.
- Working in batches, purée vegetables and pears with butter and cream in a food processor until silky smooth. Add freshly ground white pepper, taste, and adjust seasoning as necessary. Serve immediately or leave purée in the pot for up to an hour and reheat over medium-low heat.
This was tasty (yes, I also cut down on the butter) but I feel the texture would benefit from another potato. I was almost too light and airy and could use a bit more substance.
There are turnips in my fridge that are just waiting to be used so I'm going to get some pears to complete the recipe. Sounds like a good side dish to me. I may substitute walnut or hazelnut oil for the butter and cut down on the amount as others have suggested. Might top with some toasted nuts.
Would this make a nice side with a cuban thanksgiving turkey and glazed butternut - do you think that the two sweet side dishes will be too much?
Excellent dish.... I concur, however, with two others 'Chow-ers' who posted comments... I'd use between 1/4 - 1/2 of stick of butter and add a little sweet cinnamon to taste.
Otherwise... music to my taste buds!
This was awesome with prime rib. I took jhendrix84's suggestion and added about two pinches of ground ginger. By far the best pairing with prime rib I've had to date. This one's a keeper!
I would be tempted to add a small amount of ginger, sweet cinnamon, or galangal to this dish for a little extra something, but as soon as the market has some decent turnips in, I'll be trying this out as is.
It sounds good but I'd cut the butter by half.