Sweet Potato and White Turnip Puree

Sweet Potato and White Turnip Puree 150 Author: Canadian Living Credits: Sweet Potato and White Turnip Puree 150

Turnip cuts the sweetness of this smooth purée. Using turkey stock instead of cream reduces the fat while still adding flavour and richness.

  • Portion size 10 servings

Ingredients

  • 1 1/4 lb white turnip peeled and quartered
  • 2 1/2 lbs sweet potatoes peeled and chopped
  • 3/4 cups Turkey Stock with Bacon Rind recipe
  • 3/4 cups sodium-reduced chicken broth
  • 1/4 cup salted butter
  • 1/4 teaspoon salt

Method

In large pot of boiling salted water, cover and cook turnips for 5 minutes. Add potatoes; cook, covered, until vegetables are tender, 10 to 12 minutes. Drain; return to low heat for 1 minute to dry.

In batches in food processor, purée potato mixture until smooth; transfer to bowl. Stir in stock, butter and salt.

Nutritional facts Per each of 10 servings: about

  • Sodium 495 mg
  • Protein 2 g
  • Calories 132.0
  • Total fat 5 g
  • Potassium 334 mg
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 21 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 161.0
  • Vitamin C 33.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Sweet Potato and White Turnip Puree