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Wednesday, January 12, 2011

The perturbing turnip

Turnips can be perturbing little buggers - but once you figure out what to do with them, they are utterly wonderful.

Okay - maybe that's a bit of an exaggeration (the "wonderful" part), but they are a tasty low-carb alternative to potatoes.
To make the pureed turnip dish pictured below - I put two large/diced turnips in a sauce pan with rosemary and two smashed garlic cloves, covered with vegetable stock, and boiled until tender.  I then drained, removed the rosemary, pureed in a food processor with a little milk/butter/salt, and drizzled truffle oil on top.

Note: if you want to reduce your turnips' bitter factor - boil in milk or add a potato to the pot (remove before pureeing - the starch will soak up some of the bitterness).  Also - add more or less milk to your pureed mixture to take it from a mashed to soup like consistency.


  1. Hmmm... I don't know about turnip mash. It looks like prisoner gruel! Was it really good?

  2. Lol - prisoner gruel!

    Yep - it was good - and tasted like a creamy high-cal dish even though it wasn't. I got the idea from a restaurant dish I had. Pan seared chicken on top of pureed turnips.

  3. kudos to you for making turnips look yummy