Healthy Turnip Puree

Let’s talk about turnip puree – a side dish that doesn’t always get the attention it deserves. I discovered this recipe when I was trying to add more vegetables to our family meals without the usual complaints from my picky eaters. It turns out that turnips, when cooked and pureed just right, have this smooth, comforting quality that reminds me of mashed potatoes, but with their own subtle character.

I know what you’re thinking – turnips? Really? But trust me on this one. I’ve served this puree at countless family dinners, and it’s become one of those reliable recipes that just works. It’s simple enough for a weeknight meal but good enough to earn a spot on my holiday table. Plus, it’s a nice change from the usual potato sides we all fall back on.

The best part? You can make this ahead of time and warm it up when you need it. That’s my kind of recipe – practical, simple, and actually tastes good. Whether you’re new to cooking turnips or just looking for a different way to prepare them, this puree might surprise you.

What Kind of Turnips Should I Use?

For the smoothest, most flavorful puree, you’ll want to look for fresh, young turnips that are small to medium in size – about 2-3 inches across. These younger turnips tend to be sweeter and less bitter than their larger counterparts, which can develop a stronger, more peppery taste as they mature. The most common variety you’ll find at the grocery store is the purple-top white globe turnip, which works perfectly for this recipe. When shopping, pick turnips that feel heavy for their size and have smooth, unblemished skin. If the turnips still have their greens attached, make sure they look fresh – this is usually a good indicator that the turnips themselves are fresh too.

Options for Substitutions

Need to make some changes to this recipe? Here are some helpful swaps you can try:

• Turnips: If turnips aren’t your thing or you can’t find them, try using cauliflower, parsnips, or rutabaga instead. Each will give you a similar creamy texture, though the flavor will be slightly different. Just keep the cooking time similar and test for tenderness.
• Milk: You can swap regular milk with plant-based alternatives like unsweetened almond milk or oat milk. For a richer result, try using half milk and half cream, or even full cream if you’re feeling indulgent.
• Butter: For a dairy-free version, use olive oil or a plant-based butter substitute. If using olive oil, start with about 80g and adjust to taste – you might need a bit less than the butter amount.
• Garlic: Out of fresh garlic? You can use ½ teaspoon of garlic powder instead. If you need to skip garlic altogether, try adding a small chopped onion or some herbs like thyme for extra flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when making turnip puree is ending up with a watery, bland result – to avoid this, make sure to cut your turnips into evenly sized chunks so they cook at the same rate and drain them thoroughly before pureeing.

Another common mistake is rushing the cooking process – letting the turnips simmer gently in milk until they’re completely tender (about 20-25 minutes) helps develop a better flavor and ensures a smoother final texture.

When it comes to seasoning, don’t wait until the end – add a pinch of salt to the milk while cooking, and remember to taste and adjust the seasoning before serving since turnips can sometimes be slightly bitter and need proper seasoning to shine.

For the silkiest texture, add the cold butter cubes gradually while pureeing, and if your puree seems too thick, add the warm cooking milk a tablespoon at a time rather than all at once.

What to Serve With Turnip Puree?

This smooth and creamy turnip puree makes a fantastic side dish that pairs really well with roasted meats like beef, pork, or lamb. The mild, slightly sweet flavor of the turnips works especially well with a nice pan-seared steak or roasted chicken thighs. If you’re keeping things meatless, try serving it alongside roasted mushrooms or grilled vegetables – the creamy texture creates a nice contrast with anything that has a bit of char or crunch to it. For a complete meal, I like to add some fresh herbs on top and serve it with a simple green vegetable like steamed broccoli or sautéed green beans.

Storage Instructions

Keep Fresh: Your turnip puree will stay good in the fridge for up to 4 days when kept in an airtight container. The texture might get a bit firmer in the fridge, but don’t worry – that’s totally normal! Just give it a good stir before serving.

Freeze: This puree freezes really well! Pour it into freezer-safe containers or bags, leaving a bit of space for expansion, and it’ll keep for up to 3 months. Pro tip: freeze in smaller portions so you can thaw just what you need.

Warm Up: To bring your puree back to life, warm it gently in a saucepan over low heat, stirring occasionally. You might need to add a splash of milk or a small pat of butter to get that silky smooth texture back. If using the microwave, heat in short bursts, stirring between each one.

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 30-40 g
• Fat: 90-100 g
• Carbohydrates: 80-90 g

Ingredients

• 3 large turnips, peeled and chopped into medium chunks
• 790 ml milk
• 2 garlic cloves, peeled and lightly crushed
• 110g unsalted butter, cubed
• Salt and freshly ground black pepper

Step 1: Simmer the Turnips

In a medium-sized sauce pot, combine the turnips, milk, thyme, and garlic.

Set the pot over medium heat and place the lid on top, leaving a small opening.

Allow the mixture to come to a gentle simmer.

Cook for 20 to 30 minutes until the turnips are tender, meaning a paring knife can pierce through them without any resistance.

Step 2: Blend and Season the Puree

Once the turnips are tender, remove the thyme sprigs and discard.

Also, remove 450ml of the cooking liquid from the pot.

Drain the remaining liquid, leaving the turnips in the pot.

Using an immersion blender, blend the turnips directly in the pot until smooth.

Alternatively, transfer the turnips to a food processor for blending.

Add butter and about 225ml of the reserved milk cooking liquid.

Season the puree with salt and pepper to taste, and blend until the mixture is smooth and creamy.

If the consistency is too thick, gradually add more of the reserved milk until the desired texture is achieved.