Turnip Porridge

Name: Turnip Porridge (Upgraded)
Total time: 55 min
Yield: 4
Cuisine: European
Ingredients: 1.5 lb Turnips-peeled and diced; 5 cups Chicken Broth; 1/2 cup Heavy Cream; 1 Yellow Onion-diced; 3 cloves Garlic-minced; 1 sprig Fresh Thyme; 2 tbsp Butter; 1 tsp Salt; 1/2 tsp White Pepper; 1/4 tsp Nutmeg; 2 tbsp Fresh Chives-chopped

⏱55 min

👥4

🔥280 cal

Medium

🍽️European

A more refined version of turnip porridge, incorporating cream and fresh herbs for a richer flavor and smoother texture.

1.5 lb Turnips-peeled and diced

5 cups Chicken Broth

1/2 cup Heavy Cream

1 Yellow Onion-diced

3 cloves Garlic-minced

See all 11 ingredients ↓

(0 reviews)

⏱55 min

👥4

🔥280 cal

Medium

🍽️European

A more refined version of turnip porridge, incorporating cream and fresh herbs for a richer flavor and smoother texture.

#comfort food #vegetarian #root vegetables #winter #creamy

Instructions

Melt Butter in a large pot over medium heat.
Add Yellow Onion and cook until softened, about 5 minutes.
Add Garlic and Fresh Thyme sprig and cook for another minute until fragrant.
Add diced Turnips and Chicken Broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until turnips are very tender.
Remove Thyme sprig. Carefully blend the porridge with an immersion blender until 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 Nutmeg.
Serve hot, garnished with Fresh Chives.

Ingredients

1.5 lb 680 g Turnips-peeled and diced
5 cups 1.2 L Chicken Broth
1/2 cup 120 mL Heavy Cream
1 1 Yellow Onion-diced
3 cloves 9 mL Garlic-minced
1 sprig 1 Fresh Thyme
2 tbsp 30 mL Butter
1 tsp 5 mL Salt
1/2 tsp 2.5 mL White Pepper
1/4 tsp 1.25 mL Nutmeg
2 tbsp 30 mL Fresh Chives-chopped

Equipment

Large pot
Immersion blender or regular blender
Cutting board
Knife

Instructions

Melt Butter in a large pot over medium heat.
Add Yellow Onion and cook until softened, about 5 minutes.
Add Garlic and Fresh Thyme sprig and cook for another minute until fragrant.
Add diced Turnips and Chicken Broth to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until turnips are very tender.
Remove Thyme sprig. Carefully blend the porridge with an immersion blender until 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 Nutmeg.
Serve hot, garnished with Fresh Chives.

Nutrition per serving

Calories 280

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Turnip Porridge

Turnip Porridge

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