chicken quarters, turnip puree, fried capers&garlic

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Recipe:

serves 2

Turnip puree:

• 1 turnip (6-8 oz), peeled and cut into 1 inch chunks

• Water, enough to submerge

• Salt and pepper, to taste

• 2 oz heavy cream

• 2 Tbsp unsalted butter

• 1 Tbsp caper brine

1. In a saucepan, cover turnips with enough water to submerge.

2. Simmer until turnips are fork tender. About 15 minutes.

3. Using a slotted spoon, transfer tu…