• 2 large turnip, peeled and diced
  • 4 fresh thyme sprigs
  • 1/2 lemon
  • 2 cloves garlic, sliced
  • 1/2 cup cream
  • salt and pepper
  • 1 tablespoon butter


  1. Boil turnip in a saucepan until soft
  2. Add cream, garlic, thyme springs, and a little lemon zest to a small saucepan and simmer for 10-15 minutes.
  3. Drain turnip and put in a bowl with butter.
  4. Strain the cream, discard herbs and garlic, and add cream to turnip.
  5. Puree with immersion blender. Season with salt and pepper to taste. Garnish with thyme sprig.