Nutmeg Turnip Puree


1/2 tsp RawSpiceBar's Ground Nutmeg, Organic
8 pounds turnips, peeled
1 cup heavy cream
4 tbsp unsalted butter
3 tbsp orange juice
Zest from 1 orange
Kosher salt and freshly ground pepper to taste
Freshly grated parmigiano-reggiano cheese at the table



  1. Halve the turnips if they are small or quarter them if they are large. Place them in a kettle and cover with cold, unsalted water. Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes. Drain and pass them through a ricer.
  2. Place the riced turnips in a large saucepan set over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes. Stir in the cream, butter, orange juice, orange zest and RawSpiceBar's Ground Nutmeg, Organic and cook, stirring for 3 to 4 more minutes. Remove from the heat, season to taste with salt and pepper and serve.

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