You can make this with any roots (though not potato), or a combination of roots. I might not do an all-daikon purée, but to each their own. Herbs are a nice finishing touch; I recommend adding some. Serve this as a dip, a crostini topping, in sandwiches, as a condiment…
4 c or so (peeled) coarsely chopped turnips
1/4 cup olive oil, plus extra if needed
1 small onion, chopped
1 clove garlic, chopped
salt and pepper, to taste
finely chopped fresh herb(s); or dried herb(s), optional
1. Put the chopped turnips in a food processor. Pulse a few times. Add onion and garlic. Pulse again a few times. Add olive oil. Process until you get a smooth consistency, a purée, adding more olive oil, if necessary. This may take a couple of minutes. Stop the machine now and then to scrape down the sides of the bowl, if necessary.
2. Transfer purée to a bowl. Add some salt and pepper, plus herb(s) if using.