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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
Carved wooden mold — stamp decorative pattern on homemade butter
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In a saucepan, cover the turnip chunks with milk. Only use as much milk as you need to just cover the turnips. Cover the pan, and turn the heat to medium-high. When the milk boils, reduce to medium low and simmer the turnips for 15-20 minutes until very tender. While the turnips are cooking, heat half the butter with the sage leaves in a small pan over medium heat. Toss together for 5 minutes until the sage leaves are dark brown, then remove the sage leaves to a plate and set it aside. Add the remaining butter to the pan and swirl it to mix with any remaining sage butter until foamy. When the butter foams, turn the heat off and swirl the butter until brown bits form on the bottom of the pan. Set aside. Drain the turnips and reserve some of the cooking liquid. Add the turnips with a sprinkle of salt to a food processor or blender. Puree until smooth then taste it. Add more salt if you'd like. If the turnips seem thick, add a bit of the cooking liquid. Serve the turnips hot, topped with the crispy sage leaves and drizzled with brown butter. Enjoy!