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Author Notes: This recipe was the outcome of a "bare-cupboard-dusty-pantry-what-can-I-make-with-a-packet-of-powdered-milk-and-two jars of capers?" emergency. Well not quite, but close enough. It is a bright-tasting alternative to mashed potatoes. I use an immersion blender to make the puree but you can just as easily use a food processor. You can also amp up the flavor by increasing the amount of lemon juice. —JsGirl
Serves 4 as a side dish
for the puree
- 2 large turnips
- 1/4 cup coconut milk
- 1 teaspoon sugar
- 1/2 tablespoon lemon juice
- salt to taste
- 1/4 teaspoon dill
- 1 large red onion
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- freshly milled black pepper
- Preheat oven to 425 degrees Fahrenheit.
- Peel and quarter onion and toss with olive oil, salt and pepper.
- Place onion quarters on cookie sheet and roast until tender and caramelized (about 20 minutes).
- Peel and chop turnips and bring to boil with water in a medium pot. Cook until turnip is tender (about 15-20 minutes).
- Thoroughly drain turnip and transfer, along with coconut milk, salt, sugar and lemon juice, to large bowl.
- Using immersion blender, puree until smooth.
- Remove onions from oven and add a segment to each serving of turnip puree. Garnish with dill and serve warm.
- This recipe was entered in the contest for Your Best Autumn Vegetable Puree
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