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White Vegetable Puree

Gourmet.station's picture
  White potatoes 3⁄4 Pound, pared and cut in 1 inch pieces
  Turnips 3⁄4 Pound, pared and cut in 1 inch pieces
  Water 1 Cup (16 tbs)
  Instant nonfat dry milk solids 1⁄4 Cup (4 tbs)
  2% milk 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground white pepper 1⁄4 Teaspoon
  Clarified butter 1 Tablespoon
  Mock creme fraiche 1⁄3 Cup (5.33 tbs)

Simmer potatoes and turnips in 1 1/2 inches water in a large covered saucepan until tender (about 20 minutes).
Drain vegetables; reserve cooking liquid.
Puree vegetables with milk solids, milk, salt, pepper, and butter in a food processor or blender.
Add reserved cooking liquid and mock creme fraiche, if used, for desired consistency.
Return mixture to saucepan and heat thoroughly.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 696 Calories from Fat 205

% Daily Value*

Total Fat 23 g35.8%

Saturated Fat 10.8 g54.2%

Trans Fat 0 g

Cholesterol 57.3 mg19.1%

Sodium 2444 mg101.8%

Total Carbohydrates 103 g34.4%

Dietary Fiber 14.6 g58.5%

Sugars 31.5 g

Protein 25 g49.5%

Vitamin A 2.4% Vitamin C 235.9%

Calcium 67.9% Iron 17%

*Based on a 2000 Calorie diet

White Vegetable Puree Recipe