2 lb turnips, peeled and
1 quartered
12 tablespoon butter or margarine
12 cloves fresh garlic, peeled
1 salt and pepper
Parboil turnips 7 minutes in salted water. Drain. Cook turnips and garlic gently in 8 tablespoons butter until both are soft. Puree in food processor or by hand, adding the remaining 4 tablespoons of butter during process. Season to taste with salt and pepper.
