Laura The Gastronaut > Julia Child Recipes > Vegetables > Turnip and Potato Purée
Turnip and Potato Purée
August 20, 2021 | Laura Bullock | This post may contain affiliate links.
Recipe from Mastering the Art of French Cooking, I | Julia Child
This blog, Laura The Gastronaut, and this blog post were/are not endorsed or supported by Julia Child or Julia Child Foundation. The views expressed on this blog are my own.
- Purée de Navets Parmentier [Turnip and Potato Purée], p. 487
You can buy Julia Child's Mastering the Art of French Cooking, Volume I which contains this recipe here. Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
Watch me make this recipe on my YouTube channel here!
Looking for another Julia Child recipe? Check out my Recipe Checklist to see if I've made it! You can see all the Vegetable recipes from Chapter 8 here!
BUTTER COUNT & COST
Butter Count: +6 TB
Cost: $4.89 [~$0.81 per serving]
See the total count here!
TURNIPS ARE GOOD. POTATOES ARE GOOD. TURNIPS & POTATOES TOGETHER ARE GREAT.
Have you ever eaten turnips before?? Before I started cooking from Mastering the Art of French Cooking, I had not. They are so delicious, and I wish I would have started eating them earlier. They are very similar to potatoes, but they have a bit of kick to them. Almost the same kind of kick you get when you take a bite of Dijon mustard or horseradish. I would have never in a million years thought of mixing mashed turnips with mashed potatoes, but here we are. It works, and it works so well.
LET'S RATE TURNIP AND POTATO PURÉE
LAURA'S RATING: 9
BRIAN'S RATING: 9
Yes, a 9 from both of us! I want this turnip and potato purée at every backyard grillout, on the Thanksgiving table, and always served with my chicken-fried steak. Imagine really good, creamy, and buttery mashed potatoes and put a small amount of kick in them. That's exactly what you get with this recipe. I will cook this over and over again.
What is a turnip?
A turnip is a root vegetable. It's scientific name is Brassica rapa. Turnips are related radishes and both belong to the Family, Brassicaceae. They are somewhat spicy when eaten raw, but that spiciness diminishes some when cooked leaving an earthy and sweet taste. A younger turnip tends to taste sweeter than an older one. The turnip leaves also can be eaten and referred to as turnip greens.
What is a purée?
A purée can also be referred to as a mash and is made from fruits or vegetables. It's when these foods are liquidized/crushed/ground until a thick suspension or paste is formed.
What to eat with mashed turnips?
Any roasted meats go great with mashed turnips. In fact, anything that you would serve mashed potatoes with would also go great with this recipe. We ate ours with grilled sausage and it was perfect paired. Poultry, ham, and pork chops are also great pairings.
FUN FACTS ABOUT TURNIPS
• There are over 30 types of turnips! They are different sizes, colors, and taste differently. In north Texas, I can only find the white turnips with the purple tops which is the most common type.
• Turnips are biennials meaning it takes two years to go from germination to reproduction.
• The biggest turnip ever weighed was over 39 pounds!
For this recipe:
HOW TO MAKE TURNIP AND POTATO PURÉE
First, you have to make turnips braised in butter. This is a pretty simple task- blanch turnips and then simmer with butter and stock until tender.
After the turnips are braised, it's time to purée! I put my turnips in my food processor which worked like a charm, but I suppose you could also hand mash them as well. That just takes a lot more effort, and the turnips will not be as smooth. Now whip up some mashed potatoes. They don't have to be fancy. I simply boiled a Russet potato until tender, mashed it, and stirred in some butter, milk, and seasonings.
The turnips then get beaten into the mashed potatoes. Since the turnips can hold quite a bit of moisture, the mixture gets heated on the stove until all the moisture evaporates and you end up with a creamy consistency. And then, of course, some more butter is stirred into the mash.
Lastly, plop it into your serving dish and sprinkle with some parsley!
YOU MAY ALSO LIKE
• Julia Child's Turnip Casserole
• Julia Child's Turnips Braised in Butter
• Julia Child's Garlic Mashed Potatoes
You can find this recipe and all the other Julia Child recipes I make in Mastering the Art of French Cooking, Volume I. Mastering the Art of French Cooking, Vol. I was written by Julia Child who co-authored with Simone Beck & Louisette Bertholle and was published by Alfred A. Knopf in 1961.
Check out my Recipe Checklist to see a list of all my completed and pending recipes from Mastering the Art of French Cooking!
August 20, 2021 by Laura Bullock