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Carrot And Turnip Puree

Chef.at.Home's picture
Ingredients
  Carrots 8 Medium, cubed
  White turnip 1 Small, cubed
  Butter/Margarine 4 Tablespoon
  Ground black pepper To Taste
  Salt To Taste
Directions

Place the carrots and turnip in a pan, barely cover with water and boil until tender.
Put the cooked vegetables in a food processor and puree with the butter, salt and pepper until soft and smooth.
Alternatively, mash them by hand.

Recipe Summary

Method: 
Boiled
Ingredient: 
Vegetable

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 650 Calories from Fat 438

% Daily Value*

Total Fat 50 g76.8%

Saturated Fat 31 g155.1%

Trans Fat 0 g

Cholesterol 129 mg43%

Sodium 772.2 mg32.2%

Total Carbohydrates 51 g17.1%

Dietary Fiber 15 g60.1%

Sugars 25.5 g

Protein 6 g11.4%

Vitamin A 1660.5% Vitamin C 69.7%

Calcium 19.8% Iron 10.8%

*Based on a 2000 Calorie diet

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Carrot And Turnip Puree Recipe