Roasted Apple & Turnip Puree

Serves 4

Note from the Chef

I had a version of this recipe in Santa Fe made with parsnips and pear. Both are too high in carbohydrates. This combination works equally well and stands up to a rich meat dish.

Ingredients

• 1 ½ pounds turnips, peeled, cut in half then into 1-inch slices
• 2 medium apples (Granny Smith, Pink Lady or Golden Delicious), peeled, cored and cut into quarters
• 4 Tbsp butter, divided
• Salt & pepper to taste
• Pinch of nutmeg
• ½ cup half & half or whole milk

Preparation

1. Preheat oven to 425 F.
2. Place 6 quarters of the prepared apples and all of the turnips onto a baking sheet.
3. Melt 2 Tbsp butter over the stove or in the microwave. Mix in salt, pepper and nutmeg. Pour over the turnips and apples. Toss to coat.
4. Roast in the preheated oven for 25 minutes, or until the turnips and apples start to get slightly brown at their edges. Allow to cool.
5. Add all of the roasted apple quarters and half the turnips to a food processor; process. Add remaining butter and half & half or whole milk; process until smooth. Add the remaining turnips; process until smooth.
6. Spoon into a baking dish. Reheat just before serving.

Nutritional Information per Serving

• 6 g Net carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.