Turnip purée
with butter-paprika sauce


Turnip purée
• 700 g turnips, peeled & diced
• 300 g russet or yukon gold potatoes, peeled & diced
• 2 tbsp olive oil
• 5 tbsp milk
• 150 g feta cheese, crumbled
• 20 g butter
• Salt & pepper

Butter sauce
• 50 g butter
• ½ tsp smoked paprika

• Fresh parsley


For the turnip purée
Place the turnips and potatoes in boiling, salted water and boil for about 30 minutes until tender.

Strain the turnips and potatoes and place them in a blender. Add the olive oil and milk and blend until a smooth purée is formed. Place the purée back in the pot and reheat. Add the crumbled feta cheese and butter and stir well.

For the butter sauce
Melt the butter, add the paprika and stir well.

For serving
Place the purée on a serving dish, drizzle with melted butter sauce and garnish with fresh parsley.