• 3 large turnips, peeled and cut to uniform chunks (or cauliflower bits)
• 1 quart milk or cream
• 3 fresh thyme sprigs
• 1 clove garlic, peeled and gently smashed with the side of a knife
• ½ cup (1 stick) unsalted butter, cut into small cubes
• Kosher salt
• Black pepper, freshly ground

Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.

Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs).

Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary.

Serve hot.