Jul 5, 2010
Posted in Easy Recipes, Fats and Oils, paleo, seasonal | 4 Comments
Easy Recipe: Buttery Turnip Puree
Get creative with new ingredients!
I’ll be the first to admit that I can really get into a rut with not only the types of produce I buy on a regular basis, but also with how I prepare that produce. Well, in a recent Greenhearts Family Farm CSA I received a bunch of round, white root veggies that I couldn’t identify by sight. Yep, even the nutritionist can come across unknown vegetables now and then. Well, according to the paper that came with the box of fresh goodies, they were turnips! A quick little search around online led me to the conclusion that I’d make a puree out of these cute little guys. This buttery puree was the result of this kitchen play-time. The texture was very smooth and creamy (though the photo looks lumpy somehow, it wasn’t!). It’s much thinner in texture than mashed potatoes and has a slightly radish-y tasting finish which I enjoyed.
What’s great about turnips?
According to nutritiondata.com, turnips are high in vitamin C and fiber and are a low glycemic load food. A one cup serving of mashed turnips (230g) holds a mere 51 calories but packs 5g of fiber, 2g of protein and 44% of your RDA of vitamin C (though we know that an Optimal Daily Allowance, ODA for vitamin C would be much higher than the RDA standards).
What’s great about turnips?
According to nutritiondata.com, turnips are high in vitamin C and fiber and are a low glycemic load food. A one cup serving of mashed turnips (230g) holds a mere 51 calories but packs 5g of fiber, 2g of protein and 44% of your RDA of vitamin C (though we know that an Optimal Daily Allowance, ODA for vitamin C would be much higher than the RDA standards).
Buttery Turnip Puree:
This recipe is my solution for 1) not really being sure about what to do with a new veggie 2) a way to use about 8 of them that came in my CSA recently… enjoy!
8 small-medium white turnips (peeled or washed with a potato scrubber)
1-2 Tbsp butter
Celtic sea salt
Black pepper
Garlic powder
1 Tbsp fresh chives, chopped
Here’s what I did:
I peeled the turnips with the back of a spoon since I couldn’t find my peeler. Their skin was pretty thin so brushing with a potato scrubber would also be fine.
Cut turnips into 1/2″ cubes and drop into boiling water until they’re fork tender (about 10-15mins).
Place cooked, drained turnip cubes into your food processor with butter and seasonings to taste. Add small amounts at a time and continue to taste until it’s as you like it. You may want to add more butter as well.
Spoon into a serving dish and garnish with fresh chives or store for later in a glass storage container.
Spoon into a serving dish and garnish with fresh chives or store for later in a glass storage container.
Variations and other ideas:
- Cube, boil and puree with a mix of carrots and turnips
- Serve under a piece of broiled fish
- Drizzle olive oil into the puree instead of butter or garnish with olive oil
What other great turnip recipe ideas do you have? Share them in the comments below!
If you’d like a custom designed meal plan and more easy, healthy recipes or to find out more about nutrition coaching services in-person (in the San Francisco Bay Area) or remotely (via phone, email or Skype), contact me today.
Enjoy & be well!
Diane Sanfilippo
Owner, Balanced Bites Holistic Nutrition & Wellness
Certified Holistic Nutrition Educator, C.H.E.K. Holistic Lifestyle Coach
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I have always butter-poached my turnips, and they are without question one of my favorite vegetable dishes.
From 180 Kitchen (http://www.180degreehealth.com/index.php?180=180-kitchen)…
Ingredients:
• 1 pound of turnips, preferably the smallest you can find
• 1/4 pound butter
• Sea salt to taste
Directions:
1) Peel the turnips, and then slice them into nice fat wedges – cut from top to bottom.
2) Melt butter over medium heat in a wide-bottomed stainless steel frying pan.
3) Throw the turnips into the melted butter and then sauté for a few minutes until sizzling.
4) Reduce heat to low and cook for about 1 hour, turning every 10-15 minutes to ensure even cooking.
This same method can be used to make excellent, sweet, velvety-soft carrots. Serve as a side to any meat-based meal. Rutabagas, another similar root vegetable also takes well to this cooking technique, but then again, what doesn’t. Poach anything in butter and it will be da kine.
@Matt- YUM! Thanks for sharing
I have cut turnips into fries and baked them in the oven for a variation on french fries.
Nice one…its on the list to now do mashed turnips