Recipe
Author
Hy-Vee Seasons Magazine
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Description
Dietitian Tip: For a milder taste, substitute rutabaga or parsnips for the turnips.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 medium beets, stems and roots removed (about 1 pound) | ||
| 1 medium russet potato (about 8 ounces) | ||
| 2 medium turnips (about 1-1/4 pounds) | ||
| 2 tbsp. Hy-Vee butter | ||
| 1 tsp. Hy-Vee salt | ||
| ¼ c. Hy-Vee crispy onions | ||
| 2 tbsp. chopped fresh parsley |
Directions
- Preheat oven to 400 degrees. Wrap beets and potato in foil; place on a baking sheet. Bake for 50 to 60 minutes or until tender. Meanwhile, in a 3-quart saucepan, bring 1-1/2 quarts water to a boil. Peel and cut turnips into 1/2-inch cubes. Simmer turnips for 15 to 20 minutes or until tender. Drain.
- Peel and quarter beets and potato; place in food processor. Add turnips, butter and salt. Cover; process until smooth. Transfer to a serving bowl; garnish with crispy onions and parsley.
Nutrition facts
Servings
80 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 10mg
- Sodium: 350mg
- Total Carbohydrates: 11g
- Protein: 1g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 20%
0%
Iron 4%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Back to School 2013.