Talk about a ***** five-star ***** recipe.Fast. Easy. Delicious. Cheap. Healthful.
That said, I made a big mistake with this puree. 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?
SIDE NOTE ... 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!
NEXT TIME ... I'll peel the potatoes for the skins marred the puree's texture. (For the record, I rarely peel potatoes but this time I would.) I might make this a day ahead for I suspect it's even better once the flavors meld.
NUTRITION NOTES ... 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.
FROM THE ARCHIVES ... For other simple vegetable side dishes, see here in the Recipe Box.
TURNIP POTATO PUREE
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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 (decreased from 3 1/2 tablespoons)
1/4 cup orange juice (I happened to use a reduced-sugar 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 as they're prepped. (Prep the potato first as it needs a slightly longer cooking time.) 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. Serve and enjoy!
NUTRITION ESTIMATE
Per Serving: 79 Cal (23% from Fat, 7% from Protein, 70% from Carb); 2 g Protein; 2 g Tot Fat; 1 g Sat Fat; 14 g Carb; 2 g Fiber; NETCARB 12; 30 mg Calcium; 1 mg Iron; 54 mg Sodium; 5 mg Cholesterol; WEIGHT WATCHERS 1 point
ALANNA's TIPS
- When you see this ◄ in the title and the Recipe Box, you know the recipe's a personal favorite. Tastes vary, of course, but the mark is one indication of another vegetable recipe that's worth paying attention to.
This is the first time I've cooked from the 1984 vegetable classic, Greene on Greens
(c) Copyright 2006 Kitchen Parade
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