With a bunch of baby turnips on hand from our weekly CSA, I decided to make a flavorful purée of the peppery root vegetable. A low-carb alternative to mashed potatoes, turnips do tend to have more water content than potatoes, so be careful not to over-purée! (Otherwise you’ll have a watery plate of puree instead…) Simply puree the cooked baby turnips or larger turnips with a touch of butter, whole milk and fresh rosemary. I like to finish them off with crunchy, buttery toasted hazelnuts for crunch.
(To view this recipe, click on the blue title of the blog post above*)
milk, butter, rosemary
Rosemary-Turnip Purée with Toasted Hazelnuts
Ingredients:
- 1 bunch of baby turnips, halved, greens and stems removed (or 3 large turnips, quartered and peeled)
- salt and pepper
- 1 Tablespoon unsalted butter
- 1/4 cup whole milk
- 1 Tablespoons chopped, fresh rosemary
- 1/4 cup hazelnuts, toasted and chopped
Directions:
- Bring a large saucepan of salted water to a boil. Add in the turnips and cook for 12-15 minutes, or until tender. Drain and place in the bowl of a food processor.
- Add in the butter, milk, and rosemary. Pulse until pureed, but not watery. Taste and season with salt and pepper as needed.
- Serve with toasted, chopped hazelnuts.
Tagged: baby turnips, butter, filberts, fresh rosemary, hazelnuts, puree, root vegetable puree, root vegetables, turnip puree, turnips, whole milk
Sarah and I have done mashed cauliflower before and really enjoyed it. This sounds great too! Thanks for the idea!
Hi Jarrod! I am a huge fan of mashed cauliflower…any root vegetable for that matter! Think y’all will like the peppery taste of the turnips as well. :>
(How’s your veggie garden doing right now? Growing anything fun for springtime?)
Sadly, we’re not growing very much right now. We’ve got a few herbs and several Carolina Reaper seedlings. They’re extremely hot!
Love those Carolina Reaper peppers….hot, hot, hot! :>