Day 289: Turnip Potato Purée ♥

~recipe & photo updated 2012~
~more recently updated recipes~

2006 Original: Talk about a ***** five-star ***** recipe. Fast. Easy. Delicious. Cheap. Healthful. That said, I made a big mistake with this puré:e. It doesn't belong on the "side", it belongs "under" – a big plopful under a lambchop, pork medallions, even a slice of meatloaf. The orange and ginger flavors are subtle, just enough to stop mid-bite to wonder, Hmmm, what's that taste?

TURNIPS vs RUTABAGAS Like yams and sweet potatoes, grocery stores often interchange turnips for rutabagas. One would be as good as the other here, but Stephencooks has side-by-side photographs so at least you know what you're cooking!

2012 Update: What a treat it is to return to many of these vegetable recipes made just once, discovering them all over again and glad of it.

RECIPE for TURNIP POTATO PURÉE

Hands-on time: 10 minutes
Time to table: 40 minutes
Serves 6

Salted water to cover
1/2 pound potatoes, peeled and diced (I used Yukon golds)
1 pound turnips, peeled and diced

1 tablespoon butter
1/4 cup orange juice
1 tablespoon brown sugar
1/8 teaspoon ground ginger (ginger was lovely but I suspect that something dark like garam masala would create an entirely different dish)
Salt and pepper to taste

Bring the water to boil, add the potatoes and turnips (see TIPS) as they're prepped. When the water boils, cover and let simmer for about 10 minutes or until soft. Mash with a hand potato masher (no effort at all and no extra dishes). Stir in the remaining ingredients and let cook for a minute or two, cooking off any excess liquid. Serve and enjoy!

ALANNA's TIPS & KITCHEN NOTES
2006: Be sure to prep the potato first as it needs a slightly longer cooking time. Be sure to peel them too, the skins mar the purée's smooth texture. (For the record, I rarely peel potatoes but this time I would.)
2006: I might make this a day ahead for I suspect it's even better once the flavors meld.
Turnips carry about half the carbs as potatoes so blending the two is a good way to get a "potato fix" without overloading on carbs.

TODAY'S VEGETABLE RECIPE INSPIRATION This is the first time I've cooked from the 1984 vegetable classic, Greene on Greens by Bert Greene.

NUTRITION ESTIMATE Per Serving: 79 Calories; 2g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 54mg Sodium; 14g Carb; 2g Fiber; g Sugar; 2g Protein. WEIGHT WATCHERS Old Points 1, PointsPlus 2

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