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 | 132 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 21 g |
| fibre | 3 g |
| chol | 12 mg |
| sodium | 495 mg |
| potassium | 334 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 6 |
| vit A | 161 |
| vit C | 33 |
| folate | 5 |
- Portion size: 8 to 10
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 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
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
