Turnip Puree With Orange and Nutmeg

Ingredients

• 8 pounds turnips, peeled
• 1 cup heavy cream
• 4 tablespoons unsalted butter
• 3 tablespoons orange juice
• Zest from 1 orange
• ½ teaspoon ground nutmeg
• Kosher salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    294 calories; 17 grams fat; 10 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 8 grams dietary fiber; 20 grams sugars; 5 grams protein; 56 milligrams cholesterol; 316 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Halve the turnips if they are small or quarter them if they are large. Place them in a kettle and cover with cold, unsalted water. Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes. Drain and pass them through a ricer.
2. Place the riced turnips in a large saucepan set over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes. Stir in the cream, butter, orange juice, orange zest and nutmeg and cook, stirring for 3 to 4 more minutes. Remove from the heat, season to taste with salt and pepper and serve.

About 1 hour