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White Vegetable Puree Recipe
|White potatoes||3⁄4 Pound, pared and cut in 1 inch pieces|
|Turnips||3⁄4 Pound, pared and cut in 1 inch pieces|
|Water||1 Cup (16 tbs)|
|Instant nonfat dry milk solids||1⁄4 Cup (4 tbs)|
|2% milk||1⁄2 Cup (8 tbs)|
|Freshly ground white pepper||1⁄4 Teaspoon|
|Clarified butter||1 Tablespoon|
|Mock creme fraiche||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 696 Calories from Fat 205
% Daily Value*
Total Fat 23 g35.8%
Saturated Fat 10.8 g54.2%
Trans Fat 0 g
Cholesterol 57.3 mg
Sodium 2444 mg101.8%
Total Carbohydrates 103 g34.4%
Dietary Fiber 14.6 g58.5%
Sugars 31.5 g
Protein 25 g49.5%
Vitamin A 2.4% Vitamin C 235.9%
Calcium 67.9% Iron 17%
*Based on a 2000 Calorie diet
Drain vegetables; reserve cooking liquid.
Puree vegetables with milk solids, milk, salt, pepper, and butter in a food processor or blender.
Add reserved cooking liquid and mock creme fraiche, if used, for desired consistency.
Return mixture to saucepan and heat thoroughly.