Author Notes: This recipe was the outcome of a “bare-cupboard-dusty-pantry-what-can-I-make-with-a-packet-of-powdered-milk-and-two jars of capers?” emergency. Well not quite, but close enough. It is a bright-tasting alternative to mashed potatoes. I use an immersion blender to make the puree but you can just as easily use a food processor. You can also amp up the flavor by increasing the amount of lemon juice. —JsGirl
Serves: 4 as a side dish
Ingredients
for the puree
-
2
large turnips
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1/4
cup coconut milk
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1
teaspoon sugar
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1/2
tablespoon lemon juice
-
salt to taste
-
1/4
teaspoon dill
roasted onions
-
1
large red onion
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1
teaspoon olive oil
-
1/4
teaspoon salt
-
freshly milled black pepper
Directions
- Preheat oven to 425 degrees Fahrenheit.
- Peel and quarter onion and toss with olive oil, salt and pepper.
- Place onion quarters on cookie sheet and roast until tender and caramelized (about 20 minutes).
- Peel and chop turnips and bring to boil with water in a medium pot. Cook until turnip is tender (about 15-20 minutes).
- Thoroughly drain turnip and transfer, along with coconut milk, salt, sugar and lemon juice, to large bowl.
- Using immersion blender, puree until smooth.
- Remove onions from oven and add a segment to each serving of turnip puree. Garnish with dill and serve warm.