Purple Top Turnip Purée
The turnip used to be an everyday staple for American farmers’ but, nowadays, it’s pretty hard to find a turnip on a dinner table anywhere. Here’s a delicious recipe from Nourishing Traditions that will help get that nutritious veggie on to your menu.
- LOCAL purple-top turnips
- 2-3 russet potatoes
- 3/4 cup créme fraiche or sour cream
- 1 tsp dried thyme
- salt and pepper
Peel the turnips and cook in salted filtered water for about 45 minutes or until tender. Scoop flesh out of potatoes and add to turnips. Mix in the cream, thyme and seasonings to taste. Transfer to a buttered casserole and reheat at about 200 degrees.
Plus, there’s this great recipe for Roasted Purple Potatoes and Turnips. Enjoy!