Turnip Puree With Orange and Nutmeg

By Molly O’Neill

Published March 13, 1999

Total Time
About 1 hour
Rating
4(8)
Comments
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Featured in: Food; The Pot Luck of the Irish

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Ingredients

Yield:8 servings

  • 8 pounds turnips, peeled

  • 1 cup heavy cream

  • 4 tablespoons unsalted butter

  • 3 tablespoons orange juice

  • Zest from 1 orange

  • ½ teaspoon ground nutmeg

  • Kosher salt and freshly ground pepper to taste

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

34 grams carbs; 49 milligrams cholesterol; 294 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 17 grams fat; 9 grams fiber; 1196 milligrams sodium; 5 grams protein; 20 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Halve the turnips if they are small or quarter them if they are large. Place them in a kettle and cover with cold, unsalted water. Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes. Drain and pass them through a ricer.

  2. Step 2

    Place the riced turnips in a large saucepan set over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes. Stir in the cream, butter, orange juice, orange zest and nutmeg and cook, stirring for 3 to 4 more minutes. Remove from the heat, season to taste with salt and pepper and serve.

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Ratings

4 out of 5
8 user ratings
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Comments

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MarciaF

Normally I’m the only turnip-eater in the family, but this one definitely had a broader appeal. Personally, I found the orange zest to be a bit too overwhelming in flavor, so while I will definitely make these again, it will be with half or even less of the zest.

Hilary

Everyone adored these turnips at our Thanksgiving! I tripled the butter, and added it as well as orange juice from two navels as soon as I moved the turnips into the saucepan. Thissway the flavors can mesh while the liquid cooks off. Add salt slowly as the liquid is cooking off to keep drawing water out from the turnips. Lastly, I did 1/2 turnips, 1/2 rutabega, and hand mashed rather than riced for more texture.

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