Instructions: Cut the turnips into evensized chunks then place in a pan and cover with cold salted water.

Bring to the boil and simmer until tender approx about 12 to 15 minutes.

Drain and puree in a processor (or mash until completely smooth).

Return the puree to the pan and reheat beating with a wooden spoon until thick.

Beat in the butter walnuts seasoning and nutmeg.

Serve piping hot.

Serves 4

Note: as a variation try using a mixture of turnip and potato or potato and parsnip.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.