Smooth, flavorful, and delicious, this Turnip and Rosemary Purée makes a fantastic side dish. You can serve it as a stand-alone side or plate it under your entrée. The sweet characteristics of the turnips are well-balanced with the fresh rosemary. If you don’t like rosemary, you could easily substitute an alternative fresh herb such as thyme or oregano. This dish also happens to be low carb, dairy free, gluten free, and vegan. On the allergen side of things, tree nuts (via almond milk) is the only one of the top 9 allergens on the list. If you need to avoid that, you can substitute another unsweetened milk of your choice.
Inspired By:
- Buttered Turnip Puree on FoodNetwork (Tyler Florence)
Related Recipes
Do you like the idea of this Turnip and Rosemary Purée and want some more ideas for low carb, gluten free side dishes or composed dish bases? You might want to try one of these:
- Creamy Cauliflower Rice Risotto
- Pimento Cheese Polenta Style Chia
- Ranch Cauliflower Chia Cakes (with Dairy Free Option)
- Cheddar Creole Cauliflower Chia Cakes
- Gorgonzola Cauliflower Chia Cakes
- 3 Cheese and Spinach Cauliflower Chia Cakes
I’d also suggest serving this with my Sous Vide Beef Tenderloin with Blackberry Red Wine Reduction Sauce.
Turnip and Rosemary Purée
Ingredients
- 6 Turnips Large. Peeled and cut into uniform chunks
- 2 quarts Unsweetened Almond Milk
- 6 sprigs Rosemary
- 1 teaspoon Garlic Minced. 2 cloves
- ½ cup Olive Oil Can use up to 1 cup if needed for your desired consistency
- 1 teaspoon Kosher Salt Plus more to taste
- ½ teaspoon Ground Black Pepper Plus more to taste
Instructions
- Peel 6 Turnips (large) and cut them into ~¾-inch cubes.6 Turnips
- In a large pot with a lid (like a pot for cooking pasta), combine the turnips, 2 quarts Unsweetened Almond Milk, 6 sprigs Rosemary, and 1 teaspoon Garlic (minced).6 Turnips, 2 quarts Unsweetened Almond Milk, 6 sprigs Rosemary, 1 teaspoon Garlic
- Bring the liquid to a simmer over medium high heat, stirring frequently. (You don’t want them stuck on the bottom.) Continue cooking for 20 to 30 minutes or until the cubes are fork tender.
- Drain the turnip cubes, reserving the cooking liquid, and remove the rosemary sprigs.
- Place the cooked turnips in the food processor and add about 1 cup of the reserved cooking liquid and ½ cup Olive Oil. Add 1 teaspoon Kosher Salt and ½ teaspoon Ground Black Pepper.½ cup Olive Oil, 1 teaspoon Kosher Salt, ½ teaspoon Ground Black Pepper
- Purée until the mixture is smooth and taste test. Adjust the kosher salt, ground black pepper, and / or olive oil to taste. If the mixture is too thick, add more of the cooking liquid. Serve warm as either a side dish or as a base for a protein such as steak. (Can be made in advance and reheated.)
Equipment
- Peeler
- Large Pot with Lid Like a pot used for cooking pasta
- Measuring Cups
- Measuring Spoons
- Food Processor
Notes
- Reheating
- This dish can easily be made in advance and then reheated when you’re ready to serve it.
- You can reheat it in the microwave in a covered container on half power, stirring after 90-second intervals.
- Alternatively, you can reheat it in a saucepan over low to medium heat, stirring frequently.
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