Ingredients
- 6 pound turnips
- 3 clove garlic
- 1/4 cup olive oil
- 1 cup walnuts
- 1/2 bunch parsley
- 1/2 bunch lemon Juice
- 1 stick butter
- 1 pint heavy cream
- 1 pint Sea salt and black pepper
Preparation
Baking Directions:
Place the turnips and garlic in a large pot and fill with water to cover.
Season well with generous helping of sea salt and bring the water to a boil.
Reduce the flame and simmer for about 30 minutes until fork tender.
Drain in a colander and pass the turnips and garlic through a ricer or food mill into a large serving bowl.
Set aside.
In a sauté pan, heat olive oil over a medium-low flame.
Add walnuts to the pan and stir to combine.
Cook for 3 to 5 minutes, then remove from the heat and toss in a small mixing bowl with the fresh parsley and lemon juice.
Set aside.
In a small pot, melt the butter with the heavy cream, but do not bring this to a boil.
Season with sea salt and freshly ground black pepper.
Fold into the riced turnips.
Spread the parsley and walnut salad on top of the turnips and serve.
