This flavoursome purée of the inexpensive root couldn't be simpler and is delicious as an accompanying vegetable with lamb, pork or duck.
Don't forget to save some of the cooking water for adding to the purée. The purée can be prepared ahead of time and reheated later, in which case a little more of the cooking water can be added if necessary, but do not add the olive oil and Parmesan until the very last minute.
- 660g of Swede turnip, weighed after peeling and cut into 2cm cubes
- 500ml cold water
- Pinch of salt
- 25g butter
- 3 tblsp Parmesan cheese, finely grated
- 3 tblsp extra virgin olive oil
- Freshly ground black pepper
- Place the turnips in a saucepan and cover with the cold water and add a pinch of salt. Cook for around 30 minutes or until the turnips are completely tender. If the turnips are not tender, the purée will be lumpy.
- Strain off the remaining cooking water, reserving a little for softening the purée.
- Blend the turnip with the butter and enough of the cooking water to achieve a smooth purée. Taste and correct seasoning.
- Serve hot in a heated shallow serving dish so that the purée is no thicker than 2cm in the dish. Drizzle with the olive oil and sprinkle with the parmesan and serve immediately.