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Recipe by Emporion
Turnip purée is a creamy and flavorful side dish, perfect to accompany roasted or braised meats. The turnips are boiled together with the potatoes, then mashed and enriched with butter, cream, and a sprinkling of grated nutmeg. The result is a purée with a delicate flavor and a light sweet and spiced note.
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 7: Bring two pots of salted water to a boil
Step 2 of 7: Peel and wash the turnips and cut them into even pieces
Step 3 of 7: Peel and wash the potatoes, immerse the vegetables in the boiling water and let them cook for about twenty minutes until the tip of a knife easily pierces them
Step 4 of 7: When the potatoes and turnips are cooked, drain them, mash them or blend them, and dry them in a saucepan for a few minutes over moderate heat
Step 5 of 7: Add the cream and butter to the purée; beat it until the butter has melted and the purée is smooth and creamy
Step 6 of 7: Add nutmeg, salt and pepper
Step 7 of 7: You can also steam the potatoes and cook the turnips in broth
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving242 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 1,131 kJ270 kcal | 468 kJ112 kcal |
| Fat | 19 g | 7.86 g |
| of which saturated fatty acids | 11.31 g | 4.68 g |
| Carbohydrates | 20.45 g | 8.46 g |
| of which sugars | 5.78 g | 2.39 g |
| Fibre | 4.59 g | 1.9 g |
| Protein | 3.55 g | 1.47 g |
| Salt | 0.1 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
