Cashew Creamed Turnip Puree

I'd never tasted a turnip until adulthood. Even then, it took some getting used to. This root vegetable tastes like a cross between a radish and cabbage. Its bitterness can be apparent but with the right seasonings and technique you'll quickly understand why the British love turnips.

Instead of milk, I opted to cream my turnips with cashews. Nuts are the perfect ingredient to mimic the luxuriousness of dairy. By simply blending cashews with the boiled and seasoned turnips, I achieved a super smooth puree. Drizzle on a bit of reduced balsamic vinegar and it's complete.

You could use this as a dip with crackers or vegetables, especially my pickled turnips. But this puree was meant to go underneath or on top a properly prepared steak.

Cashew Creamed Turnip Puree with Balsamic Reduction
by Becky of Project Domestication

Ingredients:
8-10 oz. Turnips, peeled and chopped
1 c. water
3/4-1 tsp. Real Salt
2 bay leaves
8 black peppercorns
3 whole cloves
20 turns freshly cracked white pepper
1/2 c. cashews
1 TB almond milk (or more as needed)
freshly grated nutmeg (to taste)
balsamic vinegar, preferably reduced

Directions:
Boil water, turnips, bay leaves, peppercorns, cloves and cracked pepper together until soft, about 10-15 minutes. Water will reduce down significantly and that's ok. Transfer to blender and add cashews.* Blend until completely smooth, adding almond milk when needed. (If using a Blendtec, blend on dips.) Adjust seasonings, add nutmeg. Transfer to serving bowl or plates and drizzle balsamic reduction on top. Serve warm.

*If you'd like, you can remove the bay leaves, clove and black peppercorns before blending. Clove can be strong.

Yields: Approximately 1 cup puree 

inspired and adapted from Simply Recipes.

Other turnip recipes you may like:
Turnip Pickles & Lactic Fermentation on Project Domestication
FYI: Turnips on Cafe Zupas Blog
Cider Mustard Glazed Root Vegetables on Cafe Johnsonia
Roasted Carrots, Parsnips and Turnips with Thyme on Project Domestication