Buttery Mashed Yellow Turnips

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You say rutabaga, we say turnip, but whatever you call them, we think they�re a delicious alternative to mashed potatoes. And once tasted, these creamy turnips, with their slight sweetness and silky texture, will surely become a traditional favorite on your holiday table. Try them topped with saut�ed mushrooms or crispy fried shallots.

Thanksgiving Tip:
A dash of nutmeg or chopped fresh thyme is a flavorful addition. Also, if your turnips come with greens attached, rinse and chop like Swiss chard or mustard greens and saut� in garlic and olive oil.

Total Time: 55 minutes
Serves: 8
3 to 4 yellow turnips (about 6 pounds)
1 1/2 c. Henry's Market Orgnaic Milk
6 Tbsp. Henry's Market Unsalted Butter
Salt and black pepper to taste

Bring a large pot of salted water to a boil. Peel turnips to remove their thick waxy skins and cut into large chunks. Add turnips, cover and simmer for 30 to 40 minutes, until turnips are very soft. Check for doneness by inserting a fork or knife through the largest turnip. While turnips cook, heat milk and butter in a saucepan. Drain turnips and puree in a food processor until smooth. Gradually add warm milk and butter. Remove from processor and season with salt and pepper.

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