Tested till perfect Sweet Potato and White Turnip Puree
Sweet Potato and White Turnip Puree
Photography by Matthew Kimura

Sweet Potato and White Turnip Puree

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

By Andrew Chase and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: October 2009

Recipe3 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8 to 10


  • 1-1/4 lb 1-1/4lbwhite turnipwhite turnips, peeled and quartered
  • 2-1/2 lb 2-1/2lbsweet potatosweet potatoes, peeled and chopped
  • 3/4 cup 3/4cupTurkey Stock with Bacon Rind recipe or sodium-reduced chicken broth
  • 1/4 cup 1/4cupsalted butter
  • 1/4 tsp 1/4tspsalt
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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 Information Per each of 10 servings: about

cal 132 pro 2g total fat 5g sat. fat 3g
carb 21g fibre 3g chol 12mg sodium 495mg
potassium 334mg

% RDI:

calcium 4 iron 6 vit A 161 vit C 33
folate 5
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