1½ pounds small to medium sized Hakurei turnips with greens, turnips cleaned and greens coarsely chopped
2 tablespoons butter, divided
2 spring garlics (or 4 garlic cloves), chopped
2 leeks, green parts removed, split lengthwise then chopped
3 ounces goat cheese
Kosher salt
Freshly ground black pepper
Instructions
Bring a large pot of heavily salted water to boil. Add turnips and cook for 25-30 minutes, until soft.
Meanwhile, in a medium saucepan, melt 1½ tablespoons butter over medium heat. Add garlic and leeks and cook, stirring occasionally, until they start to brown, about 10 minutes. Add salt and pepper to taste. Transfer to bowl.
In same pan, melt remaining ½ tablespoon butter. Add turnip greens and cook until they wilt, 2-4 minutes. Add salt and pepper to taste.
When turnips are soft, drain water. Let turnips cool for 5-10 minutes and release some extra liquid. Drain this liquid as well, then mash until no large chunks remain. Alternatively, you can pulse a couple times in a food processor. Stir in goat cheese and mix until well integrated. Add salt and pepper to taste.
To plate, place greens down first, top with mashed turnips and then leeks.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/06/26/mashed-turnips-with-goat-cheese-and-leeks/