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, 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).
Mashed Buttery Turnip Faux-Tatoes
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!
Yield: Approximately 4 servings.
Click here for estimated nutrition facts.
- 8 small-medium white turnips (peeled or washed with a potato scrubber)
- 1-2 tablespoons butter
- Celtic sea salt
- Black pepper
- Garlic powder
- 1 Tbsp fresh chives, chopped
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.
- 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