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I love my regular ol’ mashed potatoes but this Turnip Purée is giving them a run for their money. Creamy, buttery and just like mashed potatoes, but less starch.
This recipe is a really simple dish with only a few ingredients:
- Heavy Cream
Turnips are a root vegetable that are full of nutrients. Magnesium, copper, potassium and calcium are all in turnips. Your body needs all those minerals to function properly, so turnips are a good addition to your plate!
This Turnip Purée is made with other root vegetables like parsnip and potato. Parsnips are a bit on the sweet side and have a hard center. They don’t mash as well as potatoes or turnips, so puréeing with an immersion blender at the end is necessary for a smooth dish.
If you don’t have an immersion blender, pulsing the turnip mix a few times in the blender or a food processor should work just fine too.
I’ve made this once a week for the past two weeks! It goes well with anything mashed potatoes goes with. We’ve been eating it with meatloaf, roasted chicken and steak, to name a few.
If you haven’t tried turnips, this Turnip Purée is a perfect introduction to them!
- Immersion Blender a regular blender or a food processor should work fine too, just use the pulse setting!
- 9 oz Potatoes
- 6 oz Turnip
- 3.5 oz Parsnip
- 2 tbsp Heavy Cream
- 2 tbsp Milk
- Peel your potatoes, turnip and parsnip. Chop them into chunks and then add to a pot. Add water to the pot with vegetables and sprinkle salt over them. Place over medium heat.
- Boil for 30-35 minutes or until all vegetables are soft and can easily be smashed.
- Drain the vegetables and add to a clean bowl. Mash until there are little chunks left.
- Add your milk and cream and begin to purée. Add salt to taste and butter (I added about 1tbsp). Serve while hot.
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