Potato and Turnip Purée
- Vegetable recipes
- Gluten free
- Peanut free
- Low calorie
This delicious blend of potatoes and white turnips can replace the mashed potatoes on your holiday table. They have a finer consistency and are more moist than regular mashed potatoes.
Ingredients
- 2 lbs (1 kg) potatoes, peeled and quartered
- 2 lbs (1 kg) white turnips, peeled and quartered
- 1 white onion, chopped
- 1 tsp (5 mL) salt (approx)
- 1/3 cup (75 mL) 10% cream, heated
- 2 tbsp (30 mL) butter
- 1/4 tsp (1 mL) white pepper
Preparation
Place potatoes, turnips and onion in saucepan; add enough water to just cover vegetables. Season with salt. Bring to boil; reduce heat and simmer, covered, until tender, 25 to 30 minutes.
Drain and return to pan; cook over low heat, shaking pan, for 2 to 3 minutes. Put vegetables through food mill or potato ricer, or push through fine sieve; return to saucepan. Stir in cream and butter; cook, stirring, over medium-low heat until hot and enough liquid evaporates that purée can hold its shape, about 5 minutes. Stir in pepper. Season with salt to taste.
Makes 8 to 10 servings.
Advertisement
_
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...