YELLOW TURNIP PUREE (PUREE DE RUTABAGA)
Steps:
- Peel the rutabaga carefully. Cut it into one-inch cubes. There should be about eight cups. Put the cubes in a saucepan or kettle and add water to cover and salt to taste. Bring to a boil and cover. Cook 15 minutes or until tender.
- Drain and put the cubes into the container of a food processor. Add salt, pepper, butter and nutmeg. Start processing while gradually adding the cream.
Nutrition Facts : @context http, Calories 227, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 615 milligrams, Sugar 9 grams, TransFat 0 grams
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Rina Ganesh
[email protected]This was a delicious and healthy way to use up some leftover turnips. I would definitely make this again.
Egal Onga'
[email protected]This puree was a great way to use up some leftover turnips. It was easy to make and very tasty.
Abdo Noori
[email protected]I found this recipe to be a bit bland. I think it would have been better with some additional herbs or spices.
Sonya Coy
[email protected]This puree was a bit too sweet for my taste. I think it would have been better with less sugar.
Keron Waldron
[email protected]This was a delicious and healthy way to use up some leftover turnips. I would definitely make this again.
Sultan
[email protected]I'm a big fan of turnips, and this puree was a great way to enjoy them. The mustard and cream added a nice touch of flavor.
Jassany Blanco
[email protected]This puree was the perfect side dish for my holiday dinner. It was creamy, flavorful, and everyone loved it.
Mostakim Nazir
[email protected]I was surprised at how easy this recipe was to make. I'm not a very experienced cook, but I was able to follow the instructions easily and the puree turned out great.
Masood Kiyani
[email protected]This was a great way to get my kids to eat their vegetables. They loved the sweet and tangy flavor of the puree.
Robinah Amony
[email protected]I found this recipe to be a bit time-consuming, but the end result was worth it. The puree was smooth and creamy, and the mustard gave it a nice tang. I would definitely make this again for a special occasion.
Sean Cockram
[email protected]This puree was a bit too bland for my taste. I think it would have been better with some additional herbs or spices.
Mandy Carrion
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it! The puree was creamy and flavorful, and the mustard added a nice kick. I served it with pork chops and it was a perfect match.
Ainy shah Ainy shah
[email protected]This was a great way to use up some leftover turnips. The puree was easy to make and very tasty. I would definitely recommend this recipe.
Andaaz Brain
[email protected]I'm a big fan of root vegetables, and this puree did not disappoint. The turnips were perfectly cooked, and the addition of mustard and cream gave it a lovely depth of flavor. I'll definitely be making this again.
Nabieu Foday
[email protected]This yellow turnip puree was a delightful surprise! The earthy sweetness of the turnips paired perfectly with the tangy mustard and cream, creating a smooth and flavorful dish. I served it as a side with roasted chicken and it was a hit with the whol