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Sunday, April 10, 2016

Sweet Potato and White Turnip Puree

Turnip cuts the sweetness of this smooth purée. Using turkey stock instead of cream reduces the fat while still adding flavour and richness.

By Andrew Chase and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: October 2009
Portion size 8 to 10


1-1/4 lb (567 g) white turnips, peeled and quartered
2-1/2 lb (1.1 kg) sweet potatoes, peeled and chopped
3/4 cup (175 mL) Turkey Stock with Bacon Rind recipe or sodium-reduced chicken broth
1/4 cup (60 mL) salted butter
1/4 tsp (1 mL) salt


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 Information Per each of 10 servings: about
cal 132 pro 2g total fat 5g sat. fat 3g 
carb 21g fibre 3g chol 12mg sodium 495mg 
potassium 334mg    
% RDI:
calcium 4 iron 6 vit A 161 vit C 33 
folate 5

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