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Reviews Date of last review
Mon March 22, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 1 cup turnips -- diced, measure uncooked
16 ounces frozen cauliflower -- thawed before cooking
1 clove garlic -- peeled and halved
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons soft butter
2 tablespoons heavy cream

How To Prepare: Bring 4 cups water to a boil. Add diced turnips and garlic. Boil for 5 minutes, then add thawed cauliflower and boil for 10 minutes or until all veggies are fork tender.
Drain well and use a spoon to smoosh out as much water through the colander as possible.
Put into a bowl and add cream, butter, salt and pepper.
Using a stick mixer(like the Thunder Stick or Braun kind), puree until smooth and well blended. Serve immediately.
You can do this in a blender or food processor, but I like the stick mixer for control.
Number of Servings: 4
Carbs per serving - include all nutritional information if known: Per Serving: 97 Calories; 7g Fat (59.3% calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 20mg Cholesterol; 357mg Sodium.
Preparation Time: 20 minutes
Effort (Easy, Average, Difficult): Easy

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