Squash and Turnip Purée
- Blend it for baby
- Diabetes-friendly
- Kid-friendly
- Heart-healthy
Ingredients
- 2 to 3 lbs (1 to 1.5 kg) orange-fleshed squash
- 3 white turnips, peeled and quartered
- 1 onion, quartered
- 2 tbsp (30 mL) butter
- Generous pinch white pepper
- Generous pinch nutmeg
- Salt
Preparation
Cut squash in half; scoop out and discard seeds. Place, cut side down, in baking dish; add water to about 1/2 inch/1 cm depth.
Bake in 400F/200C oven until soft, 30 to 60 minutes. Remove from pan; let cool.
Meanwhile, in just enough boiling salted water to cover, simmer turnips and onion until softened, about 20 minutes. Reserving 1 cup/250 mL of the cooking liquid, drain.
Scoop squash flesh into food processor. Add turnips and onion; purée, adding a little of the reserved cooking liquid if mixture is too thick to purée.
In saucepan, heat butter and 1/4 cup/60 mL of the reserved cooking liquid over medium heat until butter is melted; stir in purée, pepper and nutmeg. Heat through, stirring constantly and adding more of the reserved cooking liquid to thin to desired consistency; add salt to taste.
Makes 6 to 8 servings.
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,...