A lot of people shy away from root vegetables. Not me. They are humble, honest, good grub. Ever since my mom showed a very-young me how to puree turnips, adding a little fresh-cracked black pepper, salt and butter before serving, I have been mixing up batches as a homely comfort food for chilly days. When I discovered that my Irish friend Majella calls them "bashed neeps ('nips, get it?) that made this dish even more endearing. These are great served with our Curried Lamb & Potato Pie.
Boil turnips in water until tender but not overcooked. Drain.
Using a hand blender, or regular blender, puree turnips until creamy smooth. Add soy butter and plenty of pepper and salt.
Use an immersion blender, or regular blender to pulse these to creamy smoothness. Great served with our Curried Lamb & Potato Pie!