Carrot and Turnip Purée
Root vegetables are a fall staple in New England cuisine and over time can become ordinary. We've combined carrots with our creamy, tart Stonyfield Greek yogurt, sharp and spicy turnip and the perfect seasonings to make this side dish a main feature. No matter what region of the country you call home you'll love it.
Yields: 6 Servings
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Ingredients
| 2 | lb | carrots (peeled and cut into 1-inch pieces) |
| 2 | lb | turnips (peeled and cut into 1-inch pieces) |
| 3⁄4 | c | Stonyfield Organic Low Fat Plain Greek Yogurt |
| 1⁄4 | tsp | ground ginger |
| 2 | tbsp | softened butter |
| Salt and pepper to taste | ||
| Minced fresh chives for garnish |
Directions
In a large stock pot, add carrots and turnip and cover with water.
Add a pinch of salt and bring to a boil for 30 to 40 minutes or until tender.
Drain, return carrots and turnips to the pot and mash.
Add yogurt, ground ginger, softened butter, and salt and pepper to taste.
Continue mashing and fold until smooth and well combined.
Garnish with minced chives.
Nutrition Information
|
160
CALORIES
|
4.5g
TOTAL FAT
|
6g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
160
40
|
||
| % Daily Value* | ||
| Total Fat | 4.5g | |
| Saturated Fat | 2.5g | |
| Trans Fat | 0g | |
| Cholesterol | 10mg | |
| Sodium | 220mg | |
| Total Carbohydrate | 25g | |
| Dietary Fiber | 7g | |
| Sugars | 14g | |
| Protein | 6g | |
| Vitamin A | 510% | |
| Vitamin C | 70% | |
| Calcium | 15% | |
| Iron | 6% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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