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Creamy Turnip Puree with Walnuts, Anchovies, and Parsley
- 6 pounds medium turnips, peeled, quartered
- 3 garlic cloves, peeled
- 1 1/2 cups (or more) whipping cream
- 1/4 cup (1/2 stick) butter
- 1/4 cup olive oil
- 6 anchovy fillets
- 1 cup walnuts, coarsely chopped
- 1/2 cup finely chopped fresh Italian parsley
Directions:View on Bon Appetit
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