The Perfect Thanksgiving Side: Turnip Purée

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Turkey definitely steals the spotlight when it comes to Thanksgiving. In my opinion, the sides are really the best part of the entire meal! While I love a good mashed potato, I don’t love feeling weighed down after my meal. A girl’s gotta leave some room for dessert! I whipped up this turnip purée and absolutely loved how it came out- creamy and flavorful yet light. Not to mention, it was ridiculously easy to make.

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Turnips can be found year round but are generally a winter, root vegetable. They essentially look like a giant white radish. I peeled four turnips and chopped them into chunky pieces. Bring a pot of low sodium chicken broth to boil and add the turnip. Ready for the difficult part? Let boil for 20-30 minutes. The turnips should be soft and easy to pierce with a fork or knife.

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Once the turnips have cooked, add them to a blender without any of the leftover broth. Add your butter and 1 cup of broth and mix until well-blended. You can make the consistency to your desire. If you want it less creamy, simply add more broth. Season with pepper and salt and serve!

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Make sure to keep some room at the Thanksgiving table for this side- it won’t disappoint!

  • 4 turnips, peeled and chopped
  • low sodium chicken broth (1, 32 oz container)
  • 3 tablespoons butter
  • Salt and Pepper to taste
  1. Peel and cut turnips into chunky pieces.
  2. Add chicken broth to pot and bring to boil.
  3. Add turnips and boil for 20-30 minutes, until tender.
  4. When cooked, add turnips, without broth, to blender.
  5. Add butter and 1 cup of broth. Blend.
  6. Add more or less broth to get desired consistency.
  7. Season with salt and pepper
  8. Serve and Enjoy!