Creamy Turnip Puree with Walnuts, Anchovies, and Parsley

Name: Creamy Turnip Puree with Walnuts, Anchovies, and Parsley
Yield: 12 Servings
Ingredients: 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