Sides · Sides
Turnip Puree
Turnip Puree. Made with turnip, carrots and potatoes. Get ingredient amounts and step-by-step instructions.
35 mins4 servings
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Ingredients at original yield
- 6 turnips, cleaned and trimmed
- 4 heirloom carrots, peeled, cleaned and trimmed
- 1 large yellow potato, peeled
- 1 small onion
- 3 cloves garlic
- 1 tablespoon butter
- 2 cups organic chicken broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon ground pepper
How to make Turnip Puree
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Step 1: Heat oven to 350 degrees. Line a baking sheet with tinfoil, and spread a tablespoon of olive oil, and half of the salt and ground pepper across the sheet. Roll the carrots and turnips across the baking sheet. Chop the onion and garlic.
- 02
Step 2: Pour organic chicken broth in small pot, bring to a boil. Place potato into the pot boil until potato is soft enough to pierce with a fork, about 15 minutes.
- 03
Step 3: Heat a tablespoon of olive oil in a small frying pan. Place the baking sheet in the preheated oven. Place onion in the frying pan, sauté for 5 minutes. Add the garlic, sauté for an additional 3 minutes. Take off of heated element.
- 04
Step 4: Put carrots, turnips, onion, garlic, potato and remaining chicken broth into food processor. Pulse until mixture begins to run smooth. Add remaining salt and pepper, as well as butter into food processor. Pulse again,combining completely. Remove and serve.
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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