Best 2 Turnip And Potato Puree Recipes

Indulge in the comforting goodness of turnip and potato puree, a classic side dish with a velvety texture and subtle sweetness. This versatile puree can be prepared using various cooking methods, including boiling, steaming, and roasting, each imparting a unique flavor and texture. Discover variations that incorporate herbs, spices, and creamy ingredients like butter, cream, or milk to create a rich and satisfying dish. Whether you prefer a simple yet elegant presentation or incorporate it into a hearty main course, turnip and potato puree is a culinary delight that promises to elevate your meal.

Check out the recipes below so you can choose the best recipe for yourself!

PARSNIP, POTATO, AND TURNIP PUREE

Parsnip, Potato, and Turnip Puree image

Provided by Diane Rossen Worthington

Categories Potato Side Bake Christmas Thanksgiving Vegetarian High Fiber Root Vegetable Parsnip Turnip Fall Christmas Eve Potluck Butter Bon Appétit Pescatarian Kosher

Yield Makes 10 servings

Number Of Ingredients 12

Ingredients

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 ounce) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)
Ingredient info: Panko can be found in the Asian foods section of many supermarkets.

Steps:

Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store airtight at room temperature.
Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

TURNIP-AND-POTATO PUREE

Turnip-and-Potato Puree image

Provided by Molly O'Neill

Categories dinner, easy, quick, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

Ingredients

3 pounds turnips, peeled and quartered
3 pounds Idaho potatoes, peeled and quartered
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste

Steps:

In a medium pot over high heat, combine the turnips, potatoes and enough cold water to just cover and bring to a boil. Boil until the turnips and potatoes are very soft, about 30 minutes. Drain the water, leaving the turnips and potatoes in the pot; mash with a potato masher until smooth. (The mixture will be very wet.) Lower the heat and simmer, uncovered, stirring frequently, until the mixture reaches the consistency of mashed potatoes, about 40 minutes. Pass the mixture through a sieve into a bowl and stir in the butter. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 1 gram, Carbohydrate 83 grams, Fat 4 grams, Fiber 14 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1595 milligrams, Sugar 16 grams, TransFat 0 grams

Tips:

Choose the right turnips: Look for small, tender turnips with smooth skin and no blemishes. Avoid turnips that are large, woody, or have blemishes, as they may be bitter or tough.
Peel the turnips and potatoes: Use a vegetable peeler to remove the skin from the turnips and potatoes. This will help the vegetables cook evenly and make the puree smooth.
Cut the vegetables into small pieces: Cut the turnips and potatoes into small, even-sized pieces. This will help them cook evenly and quickly.
Cook the vegetables in broth: Cooking the vegetables in broth instead of water will add flavor to the puree. You can use vegetable broth, chicken broth, or beef broth, depending on your preference.
Season the puree to taste: Once the vegetables are cooked, season the puree with salt, pepper, and other herbs and spices to taste.
Use a food processor or blender: A food processor or blender is the best way to achieve a smooth and creamy puree. If you don't have a food processor or blender, you can mash the vegetables by hand, but it will take longer and the puree may not be as smooth.
Serve the puree hot or cold: Turnip and potato puree can be served hot or cold. If you are serving it hot, you can garnish it with fresh herbs or a drizzle of olive oil. If you are serving it cold, you can chill it in the refrigerator for several hours or overnight.

Conclusion:

Turnip and potato puree is a delicious and versatile side dish that can be served with a variety of main courses. It is a great way to use up leftover turnips and potatoes, and it is also a good source of vitamins and minerals. With its creamy texture and mild flavor, turnip and potato puree is sure to be a hit with everyone at your table.