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Turnip Purée

Turnips were a popular dish in Britain and Continental Europe. It is regaining popularity for those looking for low carb alternative to potatoes. This particular dish was served as a side dish on the Titanic in 2nd Class.

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Turnip Purée

Turnips were a popular dish in Britain and Continental Europe. It is regaining popularity for those looking for low carb alternative to potatoes. This particular dish was served as a side dish on the Titanic in 2nd Class.
Course Side Dish
Cuisine Edwardian, Victorian
Cook Time 25 minutes
Total Time 25 minutes
Servings 6 servings

Ingredients

  • 2 lbs. turnips
  • 2 tbsp. butter
  • 2 tbsp. honey for Keto substitute liquid Stevia
  • 1/4 tsp. ground cardamom
  • 1/2 cup milk heated (reduce fat content by using 1% or skim milk)
  • 1/2 tsp. each salt and pepper

Instructions

  • Peel turnips and cut into chunks; place in a large saucepan. Cover with cold water and bring to a boil; reduce heat and simmer for 25 to 30 minutes or until fork-tender.
  • Drain well and transfer to food processor; add butter, honey, and cardamom; process until smooth. With motor running, gradually pour in heated milk, salt and pepper.
  • Continue to process until turnips are light and creamy.

Notes

* You can easily substitute whipping cream with more health conscious alternatives which won’t sacrifice taste:  unsweetened soy milk, fat free half and half, non fat evaporated milk.

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