Creamed Turnips

Sunday, November 3, 2013

Have you started planning your holiday menus? Having a plan always helps me stay on target with my low-carb way of eating. Over the next few weeks I am going to be showcasing some side-dishes that would make wonderful low-carb additions to any holiday table.
Up first, Creamed Turnips!!

We have been getting the best turnips lately. I love using them in many recipes in place of potatoes. I did an entire post on turnips last year that has many recipes for potato like dishes BUT I hadn't thought of making creamed turnips at that writing -- now it may be my favorite potato-like turnip dish and think this would be perfect for Thanksgiving. Seriously, PERFECT :)
Creamed Turnips

2 pounds turnips
4 black peppercorns
2 bay leaves
1 tablespoon kosher salt, plus 3/4 teaspoon
2/3 cup heavy cream
2 Tbsp unsalted butter
1 teaspoon white pepper
Freshly grated nutmeg to taste 

Peel and cut the turnips into large chunks. In a large saucepan, boil turnips on high heat for 5 minutes. Drain off all water* and return turnips to saucepan and cover again with cold water and boil water, adding the tablespoon of salt, the peppercorns and bay leaves. Boil turnips until tender, 15 to 20 minutes, then drain and remove the spices. Return the turnips to the pot they boiled in and add the butter and cream. Turn the burner to low. Bring this to a gentle simmer and roughly mash the turnips with a potato masher. Add the white pepper, the teaspoon of salt and freshly grated nutmeg to taste and serve at once. Serves 6, each serving contains 76 calories, 10.39g carbs, 2.7g fibers = 7.69g net carbs.

*this step is very important and helps remove some of the natural bitterness of turnips