1/2 poundrusset potatoes, peeled and cut into 1-1/2-inch cubes
1 teaspoonkosher salt
1 pound ripe pears (Bosc, Anjou, or Bartlett), peeled, cut into 1-1/2-inch cubes, and kept in water with the juice of 1 medium lemon
6 tablespoons unsalted butter (3/4 stick), at room temperature
1/2 cupheavy cream, heated
The pears in this purée sweeten the turnips and temper their bite, making for a surprising alternative to mashed potatoes. This dish is a fabulous accompaniment to our Rosemary Rib Roast with Cipollini, but is equally delicious alongside roasted chicken.
1Combine turnips and potatoes in a large saucepan or small stockpot and cover by 2 inches with cold water. (Turnips float, so you’ll have to push them down to make sure you’ve got enough water.)
2Add salt and bring to a boil over high heat. Reduce heat to medium high, partially cover, and cook for 10 minutes. Add pears, partially cover, and cook until vegetables and pears are tender when pierced, about another 15 minutes.
3Drain and return vegetables and pears to the pot over high heat. (The pears and turnips will release a lot of juices.) Cook, stirring often, until juices reduce and turn syrupy, about 5 minutes.
4Working in batches, purée vegetables and pears with butter and cream in a food processor until silky smooth. Add freshly ground white pepper, taste, and adjust seasoning as necessary. Serve immediately or leave purée in the pot for up to an hour and reheat over medium-low heat.