Turnip and Pear Purée

Name: Turnip and Pear Purée
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters heavy cream, heated; 1 ripe pears (Bosc, Anjou, or Bartlett), peeled, cut into 1-1/2-inch cubes, and kept in water with the juice of 1 medium lemon; 1 teaspoon kosher salt; 227 grams russet potatoes, peeled and cut into 1-1/2-inch cubes; 1 kilograms turnips; 6 Tbsps unsalted butter (3/4 stick), at room temperature

You can never have too many side dish recipes, so give Turnip and Pear Purée a try. Watching your figure? This gluten free and vegetarian recipe has 197 calories, 3g of protein, and 14g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of heavy cream, russet potatoes, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes.

Instructions

Combine turnips and potatoes in a large saucepan or small stockpot and cover by 2 inches with cold water. (Turnips float, so you’ll have to push them down to make sure you’ve got enough water.)

Ingredients you will need

Potato

Turnip

Water

Equipment you will use

Sauce Pan

Pot

Add salt and bring to a boil over high heat. Reduce heat to medium high, partially cover, and cook for 10 minutes.

Ingredients you will need

Salt

Add pears, partially cover, and cook until vegetables and pears are tender when pierced, about another 15 minutes.

Ingredients you will need

Vegetable

Pear

Drain and return vegetables and pears to the pot over high heat. (The pears and turnips will release a lot of juices.) Cook, stirring often, until juices reduce and turn syrupy, about 5 minutes.Working in batches, purée vegetables and pears with butter and cream in a food processor until silky smooth.

Ingredients you will need

Vegetable

Turnip

Butter