Ingredients:

  • 2 whole Medium Turnips (Approx. 1.2 kg), peeled and cut into 1-inch cubes
  • 1 Tbsp Kosher Salt (for boiling water)
  • 8 Tbsp (115 g) Unsalted Butter, cut into cubes
  • 1/2 cup (120 ml) Double Cream (Heavy Cream), warmed slightly
  • 1/4 cup (60 ml) Whole Milk, for adjusting consistency (optional)
  • 8 large Fresh Sage Leaves, whole
  • 1/2 tsp Freshly Ground Black Pepper, to taste
  • Fine Sea Salt, to taste

Instructions:

  1. Peel the turnips thoroughly, ensuring no tough outer skin remains. Cut the flesh into uniform 1-inch (2.5 cm) cubes. Uniformity is key for even cooking.
  2. Place the turnip cubes into the large stockpot and cover them with cold water by about 1 inch (2.5 cm). Add the 1 Tbsp of Kosher Salt.
  3. Bring the water to a rolling boil over high heat, then reduce the heat to maintain a simmer. Cook for 25–35 minutes, or until the cubes offer absolutely no resistance when pierced with a fork.
  4. Carefully pour the cooked turnips into a colander or sieve and let them drain for 5 minutes.
  5. Return the drained turnips to the empty hot pot. Place the pot back on the stove over the lowest heat setting for 2–3 minutes, shaking occasionally, to evaporate excess moisture.
  6. While the turnips dry, melt the 8 Tbsp of butter in a heavy-bottomed saucepan over medium heat. Watch closely: as the milk solids sink and turn amber brown, and a deep, nutty aroma rises, remove the pan immediately from the heat to stop browning.
  7. Skim a teaspoon of the clarified brown butter from the top and heat it in a separate small pan. Fry the 8 large sage leaves for 30–60 seconds until they are crispy. Set them aside on a paper towel.
  8. Using a potato ricer or hand masher, mash the dried turnips until smooth.
  9. Pour approximately 3/4 of the remaining brown butter and the warmed double cream into the mash. Stir vigorously until everything is combined and creamy.
  10. Season heavily with fine sea salt and black pepper. Taste and adjust seasoning as needed. If the mash is too stiff, add a splash of the warmed milk until the desired consistency is reached.
  11. Transfer the mash to a serving dish, top with the reserved brown butter (including any browned sediment) and the crispy sage leaves. Serve immediately.