Turnip And Spring Onion Purée

• 2 Turnips
• 4-6 Heads of Garlic
• 1/4 cup Diced chives
• 1 Large Spring Onion
• 1 Sprig of Thyme, removed from stem
• 2 teaspoons Rosemary
• 1/4 cup Whole Milk
• 3 tablespoons Sour cream
• 2 tablespoons Butter
• Salt and pepper
• Paprika

1. Peels turnips and cut into 1/2 inch cubes. Remove outer paper from garlic gloves and smash with the flat part of your chefs knife. Dice spring onions and chives
2. Bring a large pot of water to a boil and add turnips, garlic and a palm full of sea salt, stir until salt is dissolved
3. Boil turnips and garlic for 15-20 minutes, or until turnips are fork tender
4. Drain turnips and garlic and let cool for 5-10 minutes
5. In a blender add cooked turnips, garlic, thyme, rosemary, milk, sour cream, salt and pepper. Blend until smooth and creamy
6. Return mixture to the pot with 2 tablespoons of butter, spring onions and chives. Heat over medium low for 15-18 minutes
7. Serve with a dusting of smoked paprika and cracked black pepper

garlic, chives, spring onion, thyme, rosemary, milk, sour cream, butter, salt, paprika

Taken from food52.com/recipes/17162-turnip-and-spring-onion-puree (may not work)