Saturday, 9 January 2016

La Kitchenette Souris: Puree of Turnips, Carrots & Potatoes

It's not the prettiest thing around & definitely not the fanciest dish, but it is very healthy, apparently works as something of a mild laxative (haha! but true!) & is suitable for those on a vegetarian diet.

Oh & it is very easy to make & budget friendly.

I would suggest it more as a side dish instead of a meal.

Puree of Turnips, Carrots & Potatoes

2 pounds turnips, peeled & cubed
1 pound carrots, peeled & roughly chopped
1 pound potatoes, peeled & cubed
1/2 teaspoon sea salt, plus more for finishing
1/2 teaspoon freshly ground black pepper, plus more for finishing
1/2 cup unsalted butter, at room temperature
1 cup heavy cream, warmed slightly

Fill a large pot with water & add turnips, carrots, & potatoes & add a little salt.
Bring to a boil, then cook over medium heat for 30-40 minutes or until vegetables are fork tender (slightly mushy).

Drain vegetables in a large colander & return them to the hot pot.
Immediately add butter, cream, salt & pepper & using a potato masher, mash for a few minutes.

Then use a hand held mixer or immersion blender to cream together until fairly smooth. 
This could take a while, so you may want to keep your burner on low to keep the puree warm.

Season with salt & pepper & add a little fresh parsley on top, if you wish.

Serve immediately.


I served this with fresh, warm ~Rye Bread~ (<--- click to find the recipe!)

Excellent combination.

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