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Carrot and Turnip Puree Recipe

From The New Irish Table by Margaret M. Johnson (Chronicle Books), for About.com

Carrots and turnips are pureed with sour cream, butter, and ginger for a delightfully different and tasty side dish. Great served with Cornish Hens with Apricot, Port and Balsamic Sauce.

Prep Time: 10 minutes

Cook Time: 40 minutes

Ingredients:

  • 2 pounds carrots, peeled and cut into 1-inch pieces
  • 2 pounds turnips, peeled and cut into 1-inch pieces
  • 1/2 cup sour cream
  • 1/4 teaspoon ground ginger
  • 4 Tablespoons softened butter
  • Salt and pepper to taste
  • Minced fresh chives for garnish

Preparation:

Cook both carrots and turnips in boiling salted water for 30 to 40 minutes or until tender. Drain and mash. Transfer to a food processor and add sour cream, ground ginger, and softened butter; process until smooth. Season with salt and pepper and sprinkle with minced fresh chives.

Great served with Cornish Hens with Apricot, Port and Balsamic Sauce.

Yield: 4 servings

Per serving: 555 calories (50% from fat),31 grams fat (9 grams sat. fat), 22 grams carbohydrate, 41 grams protein, 247 mg sodium, 204 mg cholesterol, 46 mg calcium, 1 gram fiber

Recipe Source: The New Irish Table: 70 Contemporary Recipes by Margaret M. Johnson (Chronicle Books)
Reprinted with permission.

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