Turnip And Carrot Puree Recipes

MASHED CARROTS AND TURNIPS

Mashed Carrots and Turnips image

This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

2 pounds carrots, peeled and sliced
2 medium turnips, peeled and diced
1/2 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.

Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.

ROASTED-CARROT-AND-TURNIP PUREE

Roasted-Carrot-and-Turnip Puree image

Provided by Molly O'Neill

Categories dinner, easy, side dish

Time 1h

Yield Four servings.

Number Of Ingredients 5

Ingredients

8 medium-size carrots, peeled and cut into 2-inch lengths
6 medium-size turnips, peeled and quartered
1/2 cup hot chicken broth, homemade or low-sodium canned
1 tablespoon salt, plus more to taste
Freshly ground pepper to taste

Steps:

Preheat oven to 400 degrees. Place the carrots and turnips in a roasting pan. Roast until vegetables are very tender, stirring frequently, about 1 hour. Place the carrots and turnips in a food processor with the chicken broth.
Process until smooth, stopping several times to scrape down sides of bowl. (The puree will have a slightly rough texture.) Add salt and pepper to taste. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 115, UnsaturatedFat 1 gram, Carbohydrate 25 grams, Fat 1 gram, Fiber 7 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 781 milligrams, Sugar 13 grams

BUTTERED TURNIP PUREE

Buttered Turnip Puree image

Provided by Tyler Florence

Categories side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 6

Ingredients

3 large turnips, peeled and cut into even sized medium chunks
3 1/2 cups milk
1/2 bunch fresh thyme
2 clove garlic, peeled and gently crushed with the side of a knife
1 stick unsalted butter, cut into cubes
Kosher salt and freshly ground black pepper

Steps:

Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance.
Remove the thyme and remove 2 cups of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 1 cup of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary.

CREAMY TURNIP SOUP WITH CARROT JULIENNE

Creamy Turnip Soup with Carrot Julienne image

Categories Soup/Stew Milk/Cream Blender Potato Vegetable Vegetarian Lunch Carrot Turnip Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 12

Ingredients

3 tablespoons butter
2 leeks, thinly sliced (white and pale green parts only)
1 medium onion, thinly sliced
5 turnips (about 2 1/2 pounds), peeled, cut into 1/2-inch-thick slices
1 medium russet potato, peeled, cut into 1/2-inch-thick slices
5 cups (or more) canned low-salt chicken broth
1 3/4 cups milk
1/4 cup whipping cream
Pinch of ground nutmeg
2 carrots, cut into matchstick-size strips
1 turnip, peeled, cut into matchstick-size strips
2 tablespoons chopped fresh dill

Steps:

Melt butter in heavy large Dutch oven over medium heat. Add leeks and onion and sauté until onion is translucent, about 12 minutes. Add 5 sliced turnips and potato and sauté 2 minutes. Add 5 cups broth. Bring to boil. Reduce heat to medium-low and simmer until vegetables are very tender, about 30 minutes.
Puree soup in blender in batches until very smooth. Return to Dutch oven. Add milk and cream. Bring to simmer. Season to taste with nutmeg, salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Cook carrot and turnip strips in pot of boiling salted water until just crisp-tender, about 2 minutes. Drain.
Bring soup to simmer, thinning with more broth if necessary. Ladle into bowls. Garnish with carrot strips, turnip strips and chopped fresh dill.

AUTUMN ROOT VEGETABLE PURéE

Autumn Root Vegetable Purée image

Provided by Frank Stitt

Categories Vegetable Side Christmas Thanksgiving Carrot Parsnip Turnip Sweet Potato/Yam Fall Rutabaga Christmas Eve Boil Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

2 medium turnips, peeled and cut into 2-inch pieces
2 small carrots, peeled and cut into 2-inch pieces
1 medium parsnip, peeled and cut into 2-inch pieces
1 medium sweet potato, peeled and cut into small chunks
1/2 medium rutabaga, peeled, trimmed, and cut into small chunks
Kosher salt
1 to 3 tablespoons unsalted butter, at room temperature
Freshly ground black pepper

Steps:

In a medium saucepan, combine the turnips, carrots, parsnip, sweet potato, and rutabaga, add a good pinch of salt, and cover by 2 inches with water. Bring to a boil, then reduce to a simmer and cook until the vegetables are tender, 30 to 40 minutes.
Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add the butter and salt and pepper to taste, and reheat if necessary before serving.

TURNIP AND CARROT MASH

Turnip and Carrot Mash image

This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.

Provided by Nana Lee

Categories Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs carrots
2 lbs turnips or 2 lbs rutabagas
cream or milk
butter
salt
pepper

Steps:

Boil carrots and turnip/rutabaga SEPARATELY.
When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
ENJOY!
NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.

Nutrition Facts : Calories 78.3, Fat 0.4, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 18.2, Fiber 5.2, Sugar 9.7, Protein 2.1

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