1 bunch Japanese turnips
2 – 4 T butter
1/4 c walnuts, finely chopped
ground nutmeg, to taste
salt and pepper, to taste
1. Wash turnips and cut into quarters. Reserve greens for another recipe. Place in a pot and cover with water. Bring to a boil and simmer until tender, from 10 to 15 minutes. Drain.
2. Puree in a food processor or put back into pot and mash until completely smooth. Reheat gently in pot, stirring frequently, until thickened.
3. Stir in butter, walnuts, nutmeg, salt and pepper, to taste. Serve hot.