Sunday, November 21, 2010

Beef tamales with Turnip puree and roasted red sauce (Part3 of 4) The turnip puree...

This stuff is amazing. Great by itself, but even better with the tamales and red sauce... We are getting there... Tamale post tomorrow!

  • Four Turnips about baseball sized
  • Four Russet potatoes
  • 8 Tbs. Butter
  • 2 Cups Buttermilk
  • Salt
  • White pepper

Peel and cut up Turnips in 1" cubes and potatoes in 2" cubes (Turnips are 'denser' and seem to take longer to cook). Boil in salted water (I make mine as salty as seawater) until done... About 25-30 mins. Add butter and buttermilk... Use stick blender to reduce to a soft 'mash'. Season to taste. Voila!

1 comment:

  1. As someone who's not a big turnip fan, but believes he should eat them, I'm looking forward to what you do with them.