A smooth, creamy potato and turnip purée (potatoes for body, turnips for their earthy, slightly peppery bite) is a lovely thing. Adding pear to the equation makes it ethereal, the perfect side for rich holiday meats like duck, turkey, roast beef, or ham, a surprising alternative to mashed potatoes. You begin by boiling the potato and turnip together until about halfway done, then adding peeled cubes of Bosc, Anjou, or Bartlett pear. Drain, cook briefly to dry out, then purée with butter and cream.
We featured this recipe in our Recipes for Winter Ingredients photo gallery.