Thanksgiving Sides: Part 5

Thanksgiving Sides: Part 5 – Turnip and celery root puree! Rounding out my Thanksgiving series is a healthy alternative to a Thanksgiving favorite: mashed potatoes. I know, everyone loves mashed potatoes (including me!), but I just wanted to put out there a unique twist on a cult classic. You could make this – AND mashed potatoes! Or even better, mix one of these yummy roots into your mashed potatoes!

I think celery root looks like it could be a prop in a Harry Potter movie. While it may look funny on the outside, celery root tastes like a rustic combination of celery and parsley. Celery root also packs vitamin C, potassium, and phosphorous. Super delicious!

Turnips are another sometimes overlooked vegetable. They are super high in vitamin C and also pack calcium, anti-oxidants, iron, and lots of fiber. They’ve got a very unique flavor that meshes quite well with celery root.

Cooking the turnips and celery root in milk (rather than water) adds a rich creaminess to the puree.

Mmm…fresh thyme.

The final puree isn’t quite as thick as mashed potatoes, but it has a really unique flavor. It marries well with stuffing, carrots, Brussels sprouts, and a glass of dry white wine!

My lovely friends came over to help us eat all of the pre-Thanksgiving leftovers!

Good to the last bite.

Turnip and Celery Root Pureeserves 6-8

Ingredients

4 Medium Size Turnips, peeled and cut into 2″ pieces

2 Celery Roots, peeled and cut into 2″ pieces

1 Quart Whole Milk

Several Sprigs Fresh Thyme

Salt and Pepper

1 tbsp Unsalted Butter

Place turnip and celery root chunks in a large pot and cover with about 1 quart of milk. Season with salt and pepper and add thyme sprigs. Cover the pot, leaving a small crack for heat to escape, and bring the milk to a boil. Boil vegetables for about 15-20 minutes or until they can be easily pricked with a fork. Remove from heat and let cool for a few minutes. In batches, transfer celery root and turnip pieces with tongs to a food processor. Avoid the thyme sprigs (although leaves are OK!). Blend well, adding a little cooking liquid if the mixture is too thick. Transfer the warm puree to a medium size bowl, and add 1 tbsp butter, stirring it in so the butter melts into the puree. Season with additional salt and pepper, if desired. Serve warm.

Nutritional Information (Approximate Values): 75 Calories, 2g Fat, 5g Fiber, 5g Protein, 14g Carbohydrates

Print This Recipe!

Comments
2 Responses to “Thanksgiving Sides: Part 5”
  1. Karen says:

    I’m happy that I found your blog today. I’m having a pre thanksgiving meal today as we eat with friends on the big day. This sounds like a good dish to take to their home. Thanks for posting your recipe.

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