Corky Pollan’s Turnip and Pear Purée
2 large waxed turnips (rutabagas), peeled and cut into 2-inch pieces
2 Bosc pears, peeled and cut into 1-inch pieces
1. In a large pot, bring 8 cups water to a boil over high heat. When boiling, add 1 tablespoon salt and the turnips. Boil until almost soft, about 20 minutes.
2. Once turnips are soft, add the pears and continue to cook until tender. It’s better to overcook than undercook. Drain the turnips and pears well and return them to the pot on stovetop, heating until dry.
3. Place turnips and pears in a food processor. Add the marmalade, ginger, salt and a couple generous twists of pepper. Purée until smooth. If the purée seems dry, add a tablespoon or so of orange juice.
4. Turn out into a casserole dish and bake in a 350 degree oven for 30 minutes. The purée can be made a day in advance and refrigerated, and then heated in a 350 oven for an hour.