Give turnips a spin as a side dish in an airy purée that is just as delicious as mashed potatoes. Serve with chicken, beef, or seafood.
Ingredients
- 2 lbs turnips
- 1 large russet potato (about ¾ lb)
- 2 cups low-fat milk
- 1 sprig rosemary
- 2 cloves garlic
- 3 tbsp olive oil
- 1 tbsp unsalted butter (optional)
Steps
- Peel the turnips and potato. Cut both into 1-inch chunks. Add to a medium pot with the milk, rosemary, and garlic. Add enough water to cover turnips and potato. Season well with salt and pepper.
- Bring to a boil on high. Reduce heat and simmer 15–20 min., until turnips and potato are fork-tender. Halfway through, remove and discard rosemary.
- Drain the turnips and potato, reserving 1 cup cooking liquid. Transfer turnip mixture and ½ cup cooking liquid to a food processor or blender along with the oil. Purée until smooth, adding more liquid if needed. Season with salt and pepper. Top with the butter, if desired.
This recipe is
- Vegetarian
- Gluten-free
- Nut-free
- Egg-free
- Wheat-free
Tags
- Plant Forward
- Nut Free
- vegetarian
- Wheat Free
- gluten free
- side dish
- Guiding Stars
- Affordable
- January 2022
- Egg Free
Ratings and reviews