Turnip purée is a creamy and flavorful side dish, perfect for accompanying roasted or braised meats. The turnips are boiled together with the potatoes, then mashed and enriched with butter, cream, and a sprinkle of grated nutmeg. The result is a purée with a delicate flavor and a slight sweet and spicy note.
Bring two pots of salted water to a boil
Peel and wash the turnips, then cut them into even pieces
Peel and wash the potatoes, immerse the vegetables in the boiling water and let them cook for about twenty minutes until the tip of a knife easily pierces them
When the potatoes and turnips are cooked, drain them and mash or blend them, then dry them in a pot for a few minutes over moderate heat
Add the cream and butter to the purée; beat it until the butter is melted and the purée is soft and creamy
Add nutmeg, salt, and pepper
You can also steam the potatoes and cook the turnips in broth
Pot
Potato Masher
Grater
Italia
| Energy (kcal) | 111.91 |
| Carbohydrates (g) | 8.48 |
| of which Sugars (g) | 2.41 |
| Fat (g) | 7.85 |
| of which Saturates (g) | 4.57 |
| Protein (g) | 1.48 |
| Fiber (g) | 1.89 |
| Sale (g) | 0.03 |
