Recipe
Potato and Turnip Purée
This delicious blend of potatoes and white turnips can replace the mashed potatoes on your holiday table. They have a finer consistency and are more moist than regular mashed potatoes.
Ingredients
- 2 lbs (1 kg) potatoes, peeled and quartered
- 2 lbs (1 kg) white turnips, peeled and quartered
- 1 white onion, chopped
- 1 tsp (5 mL) salt (approx)
- 1/3 cup (75 mL) 10% cream, heated
- 2 tbsp (30 mL) butter
- 1/4 tsp (1 mL) white pepper
Preparation
Place potatoes, turnips and onion in saucepan; add enough water to just cover vegetables. Season with salt. Bring to boil; reduce heat and simmer, covered, until tender, 25 to 30 minutes.
Drain and return to pan; cook over low heat, shaking pan, for 2 to 3 minutes. Put vegetables through food mill or potato ricer, or push through fine sieve; return to saucepan. Stir in cream and butter; cook, stirring, over medium-low heat until hot and enough liquid evaporates that purée can hold its shape, about 5 minutes. Stir in pepper. Season with salt to taste.
Makes 8 to 10 servings.
- Serving(s)
- 8 to 10
| Per each of 10 servings: about | |
|---|---|
| Calories | 117 |
| Protein | 2 g |
| Fat (total) | 3 g |
| Sat. Fat | 2 g |
| Carbohydrate | 21 g |
| Fibre | 3 g |
| Cholesterol | 10 mg |
| Sodium | 311 mg |
| Calcium | 4 % RDI |
| Iron | 4 % RDI |
| Vitamin A | 3 % RDI |
| Vitamin C | 28 % RDI |
| Folate | 9 % RDI |
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Source
Homemakers Magazine: Dec./Jan. 2006
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