Turnip Porridge

Name: Turnip Porridge (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: French
Ingredients: 1 lb Turnips-peeled and diced; 1 lb Celery Root-peeled and diced; 4 cups Vegetable Stock; 1/2 cup Heavy Cream; 1 Shallot-finely diced; 2 cloves Garlic-minced; 4 tbsp Butter-divided; 1 tsp Salt; 1/2 tsp White Pepper; Pinch Cayenne Pepper; 1/4 cup Panko Breadcrumbs; 1 tbsp Chives-finely chopped

⏱1h 15m

👥4

🔥350 cal

Medium

🍽️French

A sophisticated take on turnip porridge, featuring celery root for added complexity, a silky velouté texture, and a crunchy brown butter crumb topping.

1 lb Turnips-peeled and diced

1 lb Celery Root-peeled and diced

4 cups Vegetable Stock

1/2 cup Heavy Cream

1 Shallot-finely diced

See all 12 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥350 cal

Medium

🍽️French

A sophisticated take on turnip porridge, featuring celery root for added complexity, a silky velouté texture, and a crunchy brown butter crumb topping.

#comfort food #vegetarian #root vegetables #winter #velouté #sophisticated

Instructions

Melt 2 tbsp Butter in a large pot over medium heat.
Add Shallot and cook until softened, about 5 minutes.
Add Garlic and cook for another minute until fragrant.
Add diced Turnips and Celery Root and Vegetable Stock to the pot. Bring to a boil, then reduce heat and simmer for 40 minutes, or until vegetables are very tender.
While vegetables simmer, prepare the brown butter crumbs: Melt remaining 2 tbsp Butter in a small pan over medium heat. Cook until butter turns golden brown and has a nutty aroma. Add Panko Breadcrumbs and toast until golden and crispy. Set aside.
Carefully blend the soup with an immersion blender until very smooth. Alternatively, transfer to a regular blender in batches.
Stir in Heavy Cream and heat through. Do not boil.
Season with Salt, White Pepper, and Cayenne Pepper.
Serve hot, topped with Brown Butter Crumbs and Chives.

Ingredients

1 lb 450 g Turnips-peeled and diced
1 lb 450 g Celery Root-peeled and diced
4 cups 950 mL Vegetable Stock
1/2 cup 120 mL Heavy Cream
1 1 Shallot-finely diced
2 cloves 6 mL Garlic-minced
4 tbsp 60 mL Butter-divided
1 tsp 5 mL Salt
1/2 tsp 2.5 mL White Pepper
Pinch 1 mL Cayenne Pepper
1/4 cup 30 g Panko Breadcrumbs
1 tbsp 15 mL Chives-finely chopped

Equipment

Large pot
Immersion blender or regular blender
Small saucepan
Cutting board
Knife

Instructions

Melt 2 tbsp Butter in a large pot over medium heat.
Add Shallot and cook until softened, about 5 minutes.
Add Garlic and cook for another minute until fragrant.
Add diced Turnips and Celery Root and Vegetable Stock to the pot. Bring to a boil, then reduce heat and simmer for 40 minutes, or until vegetables are very tender.
While vegetables simmer, prepare the brown butter crumbs: Melt remaining 2 tbsp Butter in a small pan over medium heat. Cook until butter turns golden brown and has a nutty aroma. Add Panko Breadcrumbs and toast until golden and crispy. Set aside.
Carefully blend the soup with an immersion blender until very smooth. Alternatively, transfer to a regular blender in batches.
Stir in Heavy Cream and heat through. Do not boil.
Season with Salt, White Pepper, and Cayenne Pepper.
Serve hot, topped with Brown Butter Crumbs and Chives.

Nutrition per serving

Calories 350

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Turnip Porridge

Turnip Porridge

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