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Turnip and Potato Puree

Ingredients
  Butter 1 1⁄2 Ounce
  Young turnips 3⁄4 Pound, peeled and sliced
  Potatoes 3⁄4 Pound, peeled and sliced
  Onion 1 Small, peeled and sliced
  Milk 1⁄2 Pint
  Nutmeg 1⁄2 Teaspoon, grated
  Salt To Taste
  Black pepper To Taste, freshly ground
  Butter 2 Ounce (to finish)
Directions

GETTING READY
1) In a pan, melt butter and sauté the turnips, potatoes and onion for 3 minutes, stirring occasionally.
2) Add in the milk, nutmeg and season to taste.

MAKING
3) Heat the vegetable mixture to a boil.
4) Put the lid and simmer for 10 minutes or until the vegetables are tender.
5) Take the pan away from the heat, using an electric blender blend to a fine puree.
6) If you wish to freeze the dish, then do so at this stage. Pour the cooled puree into a plastic container.
7) Seal, label and freeze the container.

SERVING
8) Serve hot garnished with chopped parsley if desired.
9) If using the frozen puree, thaw at room temperature for approximately 4 hours,
10) In a saucepan, place the vegetable puree and reheat gently over stove with butter, stirring occasionally.
11) Serve as mentioned in step 8.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Saute
Occasion: 
Christmas
Restriction: 
Vegetarian
Ingredient: 
Turnip
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Servings: 
4

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4.14375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 319 Calories from Fat 198

% Daily Value*

Total Fat 22 g34.6%

Saturated Fat 14.1 g70.4%

Trans Fat 0 g

Cholesterol 59.3 mg19.8%

Sodium 187.1 mg7.8%

Total Carbohydrates 28 g9.2%

Dietary Fiber 4.1 g16.5%

Sugars 8.5 g

Protein 5 g10.1%

Vitamin A 13.7% Vitamin C 61.6%

Calcium 11.9% Iron 6.1%

*Based on a 2000 Calorie diet

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Turnip And Potato Puree Recipe