Thursday, January 15, 2009

Turnip or Rhutabaga Puree

I was reading back issues of Dr. Fuhrman's Healthy Times newsletter and came across the July 2007 issue on Cruciferous Vegetables. I was pleasantly surprised to learn that both turnip roots and rutabaga are cruciferous - I always thought they were starches. Evidently, it is the presence of glucosinolates, sulfur containing compounds, which determines whether or not a vegetable is cruciferous. Since he recommends eating at least one cooked and one raw cruciferous vegetable a day, I have been thinking of ways to do that while adding more variety into my diet. I love kale, collards, broccoli, and cauliflower but was feeling the need to branch out bit, so decided to try turnips and rutabaga steamed and pureed. Pictured below are the turnips. Rutabaga has a yellowish color.

Turnip or Rutabaga Puree*
2 servings

4 medium turnip roots or 1 large rutabaga, scrubbed, peeled
1/2 cup unsweetened organic soy milk, room temperature

Cut turnip roots or rutabaga into 3/4 inch dice and let sit for at least 5 - 10 minutes to release the enzyme myrosinase (click here to learn more). Steam turnips for 20 minutes then immediately place in a food processor with soy milk. Process until smooth. This is the ultimate comfort food!

*If you are trying to decide which root to try, rutabaga are a bit sweeter than turnips.


kneecap said...

Hi Picks over Peas!
thanks for the lesson about cruciferous veggies. I should try the rutabaga. was the puree good?

Nicole ( said...

I've never had anything like this! I have got to try it. Thanks for the recipe.

Picks Over Peas said...

Barb - the puree was absolutely delicious. Really a comfort food, especially during cold weather.

kneecap said...

I made this tonight and it was great!! I was fearful of rutabaga so added some dates. But next time I will try without.

Picks Over Peas said...

Kneecap - I'm so glad you enjoyed it! I also found a recipe where coconut milk was used and chopped cilantro added in - another possible variation.