Recipes: Garlic-scented turnip potato puree

GARLIC SCENTED TURNIP-POTATO PURéE

Serves 4 to 6 and halves easily

• 2¹/₄lb. small organic turnips, peeled and quartered

•³/₄lb. organic new potatoes (Yellow Finns, red skins, White Rose or Desiree), peeled and cut into 1-in. chunks

• 6 quarts boiling salted water

• 1¹/₂to 2 c. chicken or vegetable broth (homemade if it's available)

• 20 large cloves organic garlic, peeled but not crushed

• Salt and fresh ground pepper to taste

• 3 tbsp. unsalted butter

• 3 tbsp. snipped chives

Directions

Boil turnips and potatoes 8 minutes and drain. Turn into a 12-inch sauté pan, adding 1¹/₂cups broth, garlic, nutmeg and a little salt and pepper. Cover and cook at a very slow bubble over medium-low heat, adding more broth if sticking is a problem. Stir often with a wooden spatula.

Serve hot sprinkled with chives, or refrigerate up to 24 hours. Reheat purée in a bowl set over a pot of boiling water.

Nutrition information per serving of 6:

Calories160Fat6 gSodium477 mg

Carbohydrates23 gSaturated fat4 gCalcium69 mg

Protein4 gCholesterol15 mgDietary fiber4 g

CARROTS WITH APRICOTS AND PISTACHIOS

Serves 4

• 2 lb. organic carrots, peeled and cut into 1/2-in. thick chunks

• 1 to 1¹/₂c. water

•¹/₃c. diced dried apricots

• 6 large cloves garlic, diced

• Salt and fresh-ground black pepper to taste

• 1 tbsp. unsalted butter

• Juice of¹/₂lemon

•¹/₃c. shelled and lightly crushed salted pistachios

In a 12-inch skillet, combine carrots, water (start with 1 cup water), apricots, lemon zest, garlic and salt and pepper. Bring to a simmer, cover, and gently cook about 8 minutes, or until carrots are barely tender. Add more water if necessary.

Uncover and boil until they are cooked through and the liquid becomes a glaze coating the carrots. (You could stop here, cover the carrots and hold them at room temperature an hour or so, or refrigerate overnight, then reheat).

Taste for seasoning, then stir in the butter. Turn into a serving bowl and sprinkle with lemon juice and pistachios.

Nutrition information per serving:

Calories200Fat8 gSodium185 mg

Protein5 gCholesterol8 mgDietary fiber8 g