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.
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 Puree – serves 6-8
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