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.
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.
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!
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
- Peel and cut turnips into chunky pieces.
- Add chicken broth to pot and bring to boil.
- Add turnips and boil for 20-30 minutes, until tender.
- When cooked, add turnips, without broth, to blender.
- Add butter and 1 cup of broth. Blend.
- Add more or less broth to get desired consistency.
- Season with salt and pepper
- Serve and Enjoy!
