Turnip Purée - turnips

Method

• Peel the turnips and remove the stems and root end. Cut into 1 inch chunks.
• Over medium heat melt 4 tablespoons of the butter in a large sauce pan with a tight fitting lid and add the turnip cubes.
• Add about a 1/2 teaspoon or so of salt, and stir to coat with butter. Put the lid on it and let it cook, stirring occasionally. Add the remaining tablespoons of butter when the pan begins to look dry.
• When some of the turnips are starting to brown and you can easily mash them with a spoon, turn off the heat.
• Pour the turnips and rendered liquid into a food processor or blender and add about a 1/2 teaspoon of pepper and the nutmeg then process until you have a puree.