Gilfeather Turnip Puree

A very easy and and delicious dish, we make it all through the winter and feature it at Thanksgiving. gilfeather turnip and rutabagaGilfeather Turnips are part of the Slow Food Ark of Taste because of their amazing flavor and cultural heritage. Gilfeathers were developed in Vermont by John Gilfeather, a farmer who kept his prized variety carefully guarded. He went to the lengths of chopping the top and root off each turnip before sale, so no one could regrow the plant. Thankfully a few seeds snuck out, and we are now able to keep this special type going. It looks more like a rutabaga than a turnip, but the flesh is white and makes a beautiful sweet-flavored puree.

Gilfeather turnips peeled and chopped in large pieces
1-3 tbs Olive Oil
Salt and Pepper to taste

Optional: serve with some salty caramelized onions, chopped apples, fried celeriac strings, or any fun garnish ideas you have!

In a large sauce pot, just cover the chopped Gilfeather turnips with water, and boil until soft to the tines of a fork. With a slotted spoon, take out the turnip chunks, and transfer to a food processor (if you don’t have one, you can mash them).

Add the olive oil, salt and pepper, and puree just until all the chunks are pureed. Taste and add salt as desired. I like to put a little thyme in there. Serve it up hot with any garnishes you like.