Directions:
- Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
- Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.
- Photographs by Yunhee Kim
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.12 Kcal (938 kJ) | ||
| Calories from fat | 103.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 18% | |
|---|---|---|---|
| Cholesterol | 35.27mg | 12% | |
| Sodium | 196.54mg | 8% | |
| Potassium | 650.75mg | 14% | |
| Total Carbs | 20.73g | 7% | |
| Sugars | 17.75g | 71% | |
| Dietary Fiber | 2.76g | 11% | |
| Protein | 8.91g | 18% | |
| Vitamin C | 29.1mg | 48% | |
| Vitamin A | 0.1mg | 5% | |
| Calcium | 344.8mg | 34% | |
| Amount Per 100 g | |||
| Calories | 56.44 Kcal (236 kJ) | ||
| Calories from fat | 25.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.88g | 18% | |
|---|---|---|---|
| Cholesterol | 8.88mg | 12% | |
| Sodium | 49.49mg | 8% | |
| Potassium | 163.86mg | 14% | |
| Total Carbs | 5.22g | 7% | |
| Sugars | 4.47g | 71% | |
| Dietary Fiber | 0.69g | 11% | |
| Protein | 2.24g | 18% | |
| Vitamin C | 7.3mg | 48% | |
| Calcium | 86.8mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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