Buttered Turnip Puree - cooking recipe

Ingredients

3 large turnips, peeled and cut into uniform chunks
1 quart milk
3 fresh thyme sprigs
1 garlic clove, peeled and gently smashed with the side of a knife
1/2 cup unsalted butter, cut into small cubes
kosher salt
fresh ground black pepper

Preparation

Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.