Sweet Potato and White Turnip Puree
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Sweet Potato and White Turnip Puree
Photography by Matthew Kimura
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 132132 cal |
| pro | 2 g2g pro |
| total fat | 5 g5g total fat |
| sat. fat | 3 g3g sat. fat |
| carb | 21 g21g carb |
| fibre | 3 g3g fibre |
| chol | 12 mg12mg chol |
| sodium | 495 mg495mg sodium |
| potassium | 334 mg334mg potassium |
| % RDI: | - |
| calcium | 44 calcium |
| iron | 66 iron |
| vit A | 161161 vit A |
| vit C | 3333 vit C |
| folate | 55 folate |
Turnip cuts the sweetness of this smooth purée. Using turkey stock instead of cream reduces the fat while still adding flavour and richness.
Ingredients
- 1-1/4 lb white turnips , peeled and quartered1-1/4 lb white turnips, peeled and quartered
- 2-1/2 lb sweet potatoes , peeled and chopped2-1/2 lb sweet potatoes, peeled and chopped
- 3/4 cup Turkey Stock with Bacon Rind recipe 3/4 cup Turkey Stock with Bacon Rind recipe or sodium-reduced chicken broth
- 1/4 cup salted butter 1/4 cup salted butter
- 1/4 tsp salt 1/4 tsp salt
Preparation
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.
In batches in food processor, purée potato mixture until smooth; transfer to bowl. Stir in stock, butter and salt.
Source : Canadian Living Magazine: October 2009
- Keywords : Sides; Boil; Food Processor; Thanksgiving; Sweet potato; Turnips; Chicken broth; 200 calories;
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