Ingredients
Directions
Add the turnips and potatoes to a large stockpot and fill the pot with water, enough to cover the vegetables.
Heat over medium-high heat and bring to a boil, then simmer until the turnips are tender (they may take longer to cook than the potatoes), about 15 minutes.
Meanwhile, sauté the shallots and garlic: Heat a small stovetop pan over medium-high heat. Once hot, add the shallots and garlic, cooking for one minute, stirring continuously.
Add the water, turn the heat down to medium, and cook for an additional 3 minutes.
Transfer the shallots, garlic, and any water left in the pan to a blender or food processor.
Drain the potatoes and turnips (once tender) and transfer to the blender.
Add 2 tablespoons of plant-based milk, yogurt, and optional salt, pepper, and dill. Blend until creamy and smooth.
Taste and adjust for additional flavor of choice. If it’s too thick add the additional 2 tablespoons of plant milk.
Chef's Notes
Substitutions
Substitute turnips with rutabagas, celeriac (celery root), or parsnips.
Substitute shallots with white or yellow onion.
For the potatoes, use any variety you love, like russet, purple, or fingerling.
Storage
Store in an airtight container in the refrigerator for up to 6 days.
Ingredients
Directions
Add the turnips and potatoes to a large stockpot and fill the pot with water, enough to cover the vegetables.
Heat over medium-high heat and bring to a boil, then simmer until the turnips are tender (they may take longer to cook than the potatoes), about 15 minutes.
Meanwhile, sauté the shallots and garlic: Heat a small stovetop pan over medium-high heat. Once hot, add the shallots and garlic, cooking for one minute, stirring continuously.
Add the water, turn the heat down to medium, and cook for an additional 3 minutes.
Transfer the shallots, garlic, and any water left in the pan to a blender or food processor.
Drain the potatoes and turnips (once tender) and transfer to the blender.
Add 2 tablespoons of plant-based milk, yogurt, and optional salt, pepper, and dill. Blend until creamy and smooth.
Taste and adjust for additional flavor of choice. If it’s too thick add the additional 2 tablespoons of plant milk.
