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
- Credits : Canadian Living Magazine: October 2009
Ingredients
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
- Folate 5.0
- Calcium 4.0
- Vitamin A 161.0
- Vitamin C 33.0
