Turnip puree

Bring salted water (about 12 g per litre) to the boil, add the turnips and cook about 20 minutes, until soft enough to crush with a finger.

Drain the turnips.

Because turnips are fibrous, press them through a sieve with a spoon rather than using a stick blender; the fibres stay in the sieve.

If the puree is too wet, heat it a little to evaporate some water.

Whisk in potato puree at about 25% of the turnip weight, without overdoing it, then a little butter instead of cream or milk; season with salt and pepper.