Pureed Turnip with Pears Recipe

• 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

1. Combine turnips and potatoes in a large saucepan or small stockpot and cover by 2 inches with cold water.
2. (Turnips float, so youll have to push them down to make sure youve got enough water.)
3. Add salt and bring to a boil over high heat.
4. Reduce heat to medium high, partially cover, and cook for 10 minutes.
5. Add pears, partially cover, and cook until vegetables and pears are tender when pierced, about another 15 minutes.
6. Drain and return vegetables and pears to the pot over high heat.
7. (The pears and turnips will release a lot of juices.)
8. Cook, stirring often, until juices reduce and turn syrupy, about 5 minutes.
9. Working in batches, puree vegetables and pears with butter and cream in a food processor until silky smooth.
10. Add freshly ground white pepper, taste, and adjust seasoning as necessary.
11. Serve immediately or leave puree in the pot for up to an hour and reheat over medium-low heat.

turnips, potatoes, kosher salt, bartlett, unsalted butter, heavy cream

Taken from www.chowhound.com/recipes/turnip-and-pear-puree-10767 (may not work)