Ingredients

  • 3 pounds turnips
  • 6 black peppercorns
  • 6 whole cloves
  • 2 bay leaves
  • 1 tablespoon kosher salt, plus 1 teaspoon
  • 1/2 cup heavy cream
  • 2 Tbsp unsalted butter
  • 1 teaspoon white pepper
  • Freshly grated nutmeg to taste

Ready In 30 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Boil the turnips, then drain: Peel and cut the turnips into large chunks. In a large saucepan of boiling water, add the tablespoon of salt, the peppercorns, cloves and bay leaves.
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Step 2

  • You may want to tie the spices into a sachet or cheesecloth bag — this makes it easier to remove them later.
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Step 3

  • Boil turnips until tender, 15 to 20 minutes, then drain and remove the spices.
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  • Length: 15 minutes

Step 4

  • Add cream, simmer, then mash: Return the turnips to the pot they boiled in and add the cream. Turn the burner to medium-low. Bring this to a gentle simmer and mash the turnips with a potato masher.
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Add seasonings

Step 1

  • Add the white pepper, the teaspoon of salt and freshly grated nutmeg to taste and serve at once.
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