Ingredients:
- water (to cover the vegetables) or chicken broth (to cover the vegetables)
- fresh ground black pepper (to taste)
Directions:
- In a large saucepan place the turnip, carrots, onion and potatoes.
- Add in water or chicken broth just to cover the veggies; bring to a boil over medium heat and cook until just fork-tender; drain VERY well.
- Place the cooked veggies in a bowl along with the roasted garlic puree then stir in the butter until melted (start with 4 tablespoon butter and add in more if desired).
- Beat using an electric mixer, adding in evaporated milk gradually, mixing until JUST light and fluffy (do not overbeat!).
- Season with lots coarse black pepper then mix in Parmesan cheese (if using).
- Season with seasoned salt or white salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.96 Kcal (1101 kJ) | ||
| Calories from fat | 88.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.8g | 15% | |
|---|---|---|---|
| Cholesterol | 26.4mg | 9% | |
| Sodium | 124.51mg | 5% | |
| Potassium | 937.62mg | 20% | |
| Total Carbs | 37.3g | 12% | |
| Sugars | 4.25g | 17% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 7.32g | 15% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.4mg | 14% | |
| Iron | 1.6mg | 9% | |
| Calcium | 122.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 116.51 Kcal (488 kJ) | ||
| Calories from fat | 39.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.34g | 15% | |
|---|---|---|---|
| Cholesterol | 11.7mg | 9% | |
| Sodium | 55.17mg | 5% | |
| Potassium | 415.43mg | 20% | |
| Total Carbs | 16.53g | 12% | |
| Sugars | 1.88g | 17% | |
| Dietary Fiber | 2.05g | 19% | |
| Protein | 3.24g | 15% | |
| Vitamin C | 7.9mg | 30% | |
| Vitamin A | 0.2mg | 14% | |
| Iron | 0.7mg | 9% | |
| Calcium | 54.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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