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Turnip and Rosemary Purée plated next to sprigs of rosemary close-up

Turnip and Rosemary Purée

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.
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Course: Ingredient, Side Dish
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: Composed Dish, Dairy-Free, Gluten-Free, Keto, Side Dish, Vegetables, Vegetarian
Prep Time: 40 minutes
Cook Time: 30 minutes
Total Time: 1 hour 10 minutes
Servings: 12 regular side; 20 as base for protein entrée
Calories: 119kcal

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
    Cubed turnips in a simmering pot of unsweetened almond milk
  • 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.)
    A plating station containing a large white plate with a large dollop of Turnip and Rosemary Purée ladled into the middle.

Equipment

  • Peeler
  • Cutting Board
  • Chef's Knife
  • 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.

Your Own Recipe Notes

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Nutrition

Nutrition Facts
Turnip and Rosemary Purée
Amount per Serving
Calories
119
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Sodium
 
440
mg
19
%
Potassium
 
119
mg
3
%
Carbohydrates
 
5
g
2
%
Fiber
 
2
g
8
%
Sugar
 
2
g
2
%
Protein
 
1
g
2
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
13
mg
16
%
Calcium
 
209
mg
21
%
Iron
 
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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