Sweet Potato and White Turnip Puree

By Andrew Chase and The Canadian Living Test Kitchen

Tested till perfect

72 people added this to their Recipe Box
Bookmarks
Sweet Potato and White Turnip Puree

Sweet Potato and White Turnip Puree
Photography by Matthew Kimura

This recipe makes 10 servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

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.

Source : Canadian Living Magazine: October 2009

Related content

Contests

All contests



Most popular videos