Apple and Turnip Puree

 

Apple and Turnip Puree Deliciously changing up the same old, same old

      Apple and Turnip Puree
Deliciously changing up the same old, same old

Roasted Apple & Turnip Puree

Serves 4

Net Carbohydrates              6g.

 

Chef’s Note: I had a version of this recipe in Santa Fe made with parsnips and pear. Both are too high in carbohydrates. This combination works equally well and stands up to a rich meat dish.

 

1 ½ lbs. turnips

2- medium  apples (granny smith, pink Lady, Golden delicious)*

Salt & pepper to taste

Pinch of nutmeg

4 TBSP. butter, divided

½ cup half & half or whole milk.

 

Preheat oven to 425

Peel the turnip and cut in half and then into 1 inch slices

Peel and core the apples and cut into quarters ( you will ONLY use 6 of the quarters)*

Melt 2 TBSP. of the butter. Add Salt, pepper and nut meg and toss to coat the turnips and apples.

Roast at 425 degrees for 25 minutes until the turnips and apples start to get slightly brown at their edges. Allow to cool.

Process 6 quarters of the apple and half the turnips in a food processor. Add half and half, remaining butter and process until smooth. Add the remaining turnip and process until smooth. Spoon into a baking dish and reheat just before serving.