Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

The simple truth is that the Dutch men in our family always disliked both the smell of Turnips cooking on the stove and the taste~they said that back in Holland, Turnips had been considered pig, and not human, food. But this recipe for Pureed Turnip Clouds changed the mind and taste buds of at least one of our Dutch men. He still doesn’t like the smell of them cooking, but he admits that he likes to eat them. Success.

Pureed Turnip Clouds
  • 2 or 3 medium-size orange or white Turnips
  • 1 stick of sweet butter (cut into 8 pieces)
  • 1 to 2 individual servings of pear baby food
  • Fine sea salt
  • Freshly cracked black pepper

    Peel the turnips. On a non-slip surface, carefully cut each turnip in half. Then, cut them into 2 inch slices, and then, into 2 inch cubes. (They are hard and dense: carefully use a sharp knife and avoid cutting yourself.) Put them in a large pot of salted cold water and bring to a boil. Boil them, stirring occassionally, until fork-tender (for 20 to 30 minutes depending on the size of your pot and the amount of turnips).

    Drain them through a collander and let them sit for ten minutes for excess moisture to evaporate away. Put all of the cooked turnip cubes into the bowl of a food processor. Pulse until the cubes begin to break up. Puree the turnips, adding individual pats of butter through the food chute, until all are incorporated and the turnips are smooth and silky. Open the food processor and add the pear baby food. Puree until incorporated. Add fine sea salt incrementally until tasty. Add a little bit of freshly cracked black pepper to taste. At this point, you can cover and chill them until ready to reheat and serve within a day or two.

  • Recipe Seeds: Turnips

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