Turnip And Pear Puree Recipes

MASHED POTATOES AND TURNIPS WITH ROASTED PEAR PURéE

Mashed Potatoes and Turnips with Roasted Pear Purée image

Categories Food Processor Fruit Potato Vegetable Side Roast Thanksgiving Vegetarian Pear Turnip Fall Boil Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 16 servings

Number Of Ingredients 7

Ingredients

1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter, melted
8 Bosc pears, peeled, quartered, cored
5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
2 pounds white turnips, peeled, cut into 2-inch pieces
1 1/2 cups (3 sticks) butter, room temperature

Steps:

Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)
Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.)
Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

TURNIP PUREE WITH PEARS AND CHEESE

Turnip Puree With Pears and Cheese image

Provided by Marian Burros

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 pound turnips, peeled
1 pound ripe, flavorful pears, peeled, cored and halved
1/3 cup minced shallots
2 tablespoons butter
4 tablespoons Gorgonzola
1/4 teaspoon nutmeg
Salt and freshly ground black pepper to taste

Steps:

Steam the turnips for 20 to 40 minutes, depending on age and size, until tender.
Steam the pears until they are soft, 5 to 10 minutes.
Meanwhile, saute the shallots in the butter until translucent.
Either in a food processor, using the steel blade, or in a blender, puree the turnips, pears and shallots with the Gorgonzola, in batches, until all of it is pureed. Season with nutmeg, salt and pepper.
At this point the dish may be refrigerated. To serve, spoon puree, which is quite liquid at this point, into a large skillet. Cook at a simmer, to thicken the mixture and evaporate the liquid, for about 30 minutes.

Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 8 grams, TransFat 0 grams

RUTABAGA PUREE

Rutabaga Puree image

A cross between a turnip and a wild cabbage, rutabaga has a distinctly sharp taste. This puree calls for a touch of mascarpone, which mellows the root vegetable's bold flavor. If making the semifreddo, buy a small container of mascarpone and save the rest for dessert.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 50m

Yield Makes 2 1/2 cups

Number Of Ingredients 8

Ingredients

2 tablespoons unsalted butter
2 large shallots, coarsely chopped
1 large rutabaga (about 1 1/2 pounds), peeled and coarsely chopped
Coarse salt and freshly ground pepper
1/2 cup homemade or store-bought low-sodium chicken stock
1/4 teaspoon chopped fresh thyme
2 tablespoons mascarpone cheese
Thyme leaves, for garnish

Steps:

Melt butter in a small saucepan over medium heat. Cookshallots and rutabaga, stirring often, until both begin tosoften, about 10 minutes. Season with 1 teaspoon salt. Addstock and thyme. Cover, and bring to a boil. Reduce heatto medium-low, and simmer until tender, 20 to 25 minutes.
Puree vegetable mixture with mascarpone in a foodprocessor until smooth. Season with pepper. Reheat if needed. Garnish with thyme.

TURNIP AND PEAR PUREE

TURNIP AND PEAR PUREE image

Categories Pear

Yield 12 people

Number Of Ingredients 8

Ingredients

Ingredients
1 Tbsp. plus 1 tsp. salt, divided
3 turnips or rutabagas (about 4½ pounds), peeled and cut into 1" pieces
4 large Bosc pears (about 2 pounds), peeled, cored, and cut into 1" pieces
¼ cup orange marmalade
1 tsp. ground ginger
½ tsp. ground cinnamon
½ tsp. ground black pepper

Steps:

Bring a large pot of water to a boil. Add 1 Tbsp. salt and rutabaga and simmer over medium heat until barely tender, about 20 minutes. Add pear and simmer until very tender, about 25 minutes longer. Drain rutabaga and pear in a colander and add back to pot. Shake them in pot over medium-high heat to dry, about 3 minutes. Preheat oven to 350°. In a food processor fitted with a metal blade, work in batches to puree rutabaga, pear, marmalade, ginger, cinnamon, black pepper, and remaining 1 tsp. salt until smooth. Scrape mixture into a large oven-safe casserole. Bake 40 minutes and serve. Read more: http://www.oprah.com/food/Turnip-and-Pear-Puree-Recipe/1?print=1#ixzz3JUs9XTj7

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