If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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
It's Egg Alchemy
Make scrambled egg magic—in 15 seconds.
Magically creamy scrambled eggs—in 15 seconds.
Cool eats for hot days.
Lettuce love vegetables.
The Daily Grind
Bold and brewtiful coffee.