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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can also use a food processor for a smoother puree. Great with fish - or scallops with roasted chanterelles. Ingredients:
1 pound (purple-topped) turnips, trimmed, peeled and chopped into equal-size pieces |
2 apples, peeled and quartered |
1/2 cup low sodium chicken stock |
1 tablespoon olive oil |
1 tbsp fat free half & half |
1 freshly ground black pepper |
Directions:
1. Bring the water to boil while the prepping the turnips. (To save a dish, pick a saucepan that you can also do the mashing in.) Add the turnips, cover and let simmer for 15 minutes. [TURN THE OVEN ON TO 300F.] Add the apples and cook for another 15 - 20 minutes, until turnips are fully cooked (a knife should slip in and out with no trouble). Drain and return to hot pot. Mash til smooth (a little texture is good, these mash very easily with a hand masher). Add the chicken stock, olive oil, and half & half. Season to taste with salt and pepper.
2. Transfer to a baking dish and top with nutmeg. Bake for 30 minutes. Reheats well in the microwave.
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