Mashed Potatoes and Turnips with Roasted Pear Purée

Name: Mashed Potatoes and Turnips with Roasted Pear Purée
Yield: makes 16 Servings
Ingredients: 1/4 cup honey; 2 tablespoons fresh lemon juice; 2 tablespoons (1/4 stick) butter, melted; 8 Bosc pears, peeled, quartered, cored; 5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces; 2 pounds white turnips, peeled, cut into 2-inch pieces; 1 1/2 cups (3 sticks) butter, room temperature

By Bruce Aidells and Nancy OakesPhotography by Scott Peterson

October 31, 2004

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Recipe notes