Tuesday, January 4, 2011

Buttery Turnip Puree

Adapted from balancedbites.com

Serves 2.


2 large turnips, peeled and ends trimmed
1/2 tsp sea salt
1/4 tsp garlic powder
dash white pepper
1 Tbsp ghee or grass-fed butter

  1. Cut turnips into 1/2-inch cubes, place in a medium saucepan, and cover with water. Bring water to a boil and cook turnips until they’re fork tender (about 20-25 minutes).
  2. Drain turnips and pat dry (they seem to absorb water).
  3. Process with ghee or butter and seasonings in food processor until smooth. Taste and add more butter, as needed.
  4. Spoon onto a plate and top with blackened fish, chicken, steak, etc. Garnish with fresh chives.

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