Lamb Chops and Spinach and Turnip Purée Recipe | Epicurious

Ingredients

• 1 1/2 pounds turnips, peeled, cut into 1" pieces
• Kosher salt
• 1/2 cup heavy cream
• 3 teaspoons olive oil, divided
• 2 1/2 pounds rack of lamb (1 or 2 racks), bones frenched
• Freshly ground black pepper
• 5 sprigs thyme, divided
• 1 cup dry Marsala
• 1 garlic clove, peeled
• 2 bunches flat-leaf spinach, trimmed