Turnip Purée (Irish)

At the Tannery in Dungarvan, County Waterford, Chef Paul Flynn serves this purée with his Crubeen Tortellini. It's also a good side dish for pork or duck.

1 large rutabaga or 2-3 turnips, chopped (1-1¼ lb/500-625 g)
3 Tbsp. butter, softened
½ tsp. ground nutmeg
sea salt
black pepper, freshly ground

Bring a medium pot of salted water to boil over high heat, add the rutabaga or turnips, return to a boil, and cook for 15-20 minutes or until very soft.

Drain; then put into a medium bowl. Mash in the butter and season with nutmeg and salt and pepper to taste. Purée in a blender or food processor.

Makes 4 servings.