Spring Turnips, Garlic and New Potatoes

Serves 6 to 8

An ideal spring dish and one of those combinations that always surprises people with it goodness. Slow braising sweetens and mellows turnips and garlic into a superb side dish. The recipe has evolved over the years from one created by Michele Urvater and David Liederman in their "Cooking the Nouvelle Cuisine in America" (Workman Publishing, 1979).

2 pounds small turnips, peeled and quartered
1 pound new potatoes (Yellow Finns, red-skins, White Rose, Desiree, or others), peeled and cut in to 1-inch chunks
6 quarts boiling salted water
1-2 cups chicken or vegetable broth
20 cloves garlic, peeled but not crushed
pinch freshly ground nutmeg
salt and freshly ground pepper to taste
1 tablespoon unsalted butter

Boil turnips and potatoes 8 minutes and drain. Turn into a 12-inch saute pan, adding the garlic, 1 cup broth, nutmeg, and a little salt and pepper. Cover and cook at a very slow bubble over medium low heat, adding more broth if sticking is a problem. After about 25 minutes, when garlic is soft, cook off any excess broth, puree mixture with butter, and taste for seasoning. Puree can be reheated in a bowl set over a pot of boiling water. Serve hot.

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