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
Ingredients
- 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
- roasted onions
-
1
large red onion
-
1 teaspoon
olive oil
-
1/4 teaspoon
salt
-
freshly milled black pepper
Directions
-
Preheat oven to 425 degrees Fahrenheit.
-
Peel and quarter onion and toss with olive oil, salt and pepper.
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Place onion quarters on cookie sheet and roast until tender and caramelized (about 20 minutes).
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Peel and chop turnips and bring to boil with water in a medium pot. Cook until turnip is tender (about 15-20 minutes).
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Thoroughly drain turnip and transfer, along with coconut milk, salt, sugar and lemon juice, to large bowl.
-
Using immersion blender, puree until smooth.
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Remove onions from oven and add a segment to each serving of turnip puree. Garnish with dill and serve warm.
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