Turnip and Sweet Potato Puree

It’s been a while since I actually put any work into a good side-dish.  I’ll be honest…99.99999% of the time I’ve got either roasted brussels sprouts or sweet potato fries on the side of whatever I’m cooking.  The 21DSD, though, kinda put a damper on the sweet potatoes, so I was desperate for something besides sprouts or salad.

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This was amazing.  Like, I could eat a hot bowl of this for breakfast kind of amazing.  Actually, I did.  See the bowl in the picture?  Ten minutes later it had a couple eggs on top and I was a happy girl.

I added a little sweet potato mostly so I could have an extra boost of carbs after a sprint workout I did, but it added just the right amount of sweetness to offset the bitterness in the turnips without being cloyingly sweet like straight up mashed sweet potatoes.

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INGREDIENTS

**Printable Recipe**

2 Large Turnips

1 c Mashed Sweet Potato

1/4 c Coconut Milk

1 T Dried Chives

1/4 t Garlic Powder

Salt and Pepper to taste

INSTRUCTIONS

Cube your turnips and steam them until soft (10-12 mins).

Toss your steamed turnips, sweet potato, coconut milk, and seasoning into a food processor and whip till smooth and creamy.  You can do it in batches if you like.

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2 Comments on Turnip and Sweet Potato Puree

  1. Jennifer
    January 16, 2013 at 6:57 pm (2 years ago)

    That sounds like some creamy goodness right there. I’m the same way — always roasted something so the clean up is easy or salad.

    Reply

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