Our line cooks are struggling with turnip puree, I would appreciate any input into the problem Procedure being used: Peel, dice, steam until tender. Mill on medium screen and season. No butter or cream is being added. Wrapped into "bullets" then chilled. To reheat them they are steamed (wrapped in 6 - 8 layers of plastic wrap) and stored in the hot table. At first when they are made they are pipable and mostly smooth. After being held or reheated they are too loose to hold their shape on the plate and have a slightly lumpy mouth feel. Any ideas?