First Bites – Turnips and Potatoes Purée

1. In a large pot over medium heat, saute the cubed potatoes and turnips in olive oil with the fresh rosemary/thyme.
2. When the vegetables start to brown a little bit (or start to stick to the pot!), cover them with water.
3. Cook on low heat until vegetables are soft.
4. Blend or puree.
5. Add salt and pepper to taste.
6. Serve with heavy cream, creme fraiche, sour cream or butter (for grown-ups).

Note: if you want to tone down the taste of turnips, you can just adjust the turnip/potato proportion.