Turnip & maple potage (vegan). The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is a compound of tur-as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock.

Trio of Mashed Roots (Parsnip, Turnip and Carrot), Bacon Turnip Mash, Sean's Mommy's Roasted Root Vegetables, Creamy Homestyle Turnips, Butternut Squash and Turnip Soup This buttery turnip puree is a great alternative to the usual mashed potatoes. Turnip greens are an excellent source of vitamin K, vitamin A, vitamin C, folate, copper, and manganese. Both the greens and the roots are great sources of fiber. You can cook Turnip & maple potage (vegan) using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Turnip & maple potage (vegan)

It's 6 cups of turnip, peeled and cut in small cubes.
Prepare 1 of medium shallot, minced.
You need 2 liter of water.
Prepare 1/2 cup of maple syrup.
Prepare 2 tablespoon of avocado oil or any neutral vegetable oil.
It's 1/4 teaspoon of dry sage.
You need to taste of fresh ground black pepper.
You need 1 cup of unsweetened almond or cashew milk (I've used almond).

It is best to mix up both roots. The humble turnip, after all, has a mild enough flavor to take on the starring role in just about any dish, from quick and easy dinner recipes to more complicated gratins and even simple slow cooker recipes. And as if it's not delicious enough as is, it gets an impressive makeover when it's prepared according to our favorite recipes. A turnip is a white-skinned root vegetable that is popular for both, human consumption and livestock feed.

Turnip & maple potage (vegan) instructions

In an extra large pot, heat up the oil at medium high heat..
Add the minced shallots and cook for two minutes or so, stirring frequently, making sure it doesn't get brown. Lower heat if necessary..
Add the turnip cubes and cook for two minutes or so, as above..
Add the water and bring to boil..
Reduce heat, add the maple syrup, the sage, fresh ground black pepper and stirr well..
Cover and let simer for one hour..
Put aside (or outside 😜) and let cool down..
Once it's cooler, use a hand mixer, blender or food processor to make purée..
Add the nut milk and mix well. You may add more or less milk to get consistency desired. (I personnaly prefer thick potage).
Taste and adjust seasonning if needed..
If not freezing some, put back in pot and reheat..
Serve hot and enjoy!.

Scientifically known as Brassica rapa , turnips are commonly grown in temperate areas across the globe and are cultivated for their nutritional value and taste of the root. Turnips are often confused with rutabagas because they are similar, and people like to plant them together. The two root vegetables grow well under the same conditions, but rutabagas take about four weeks longer to mature. Many turnips are grown not for the root itself but for the turnip greens, which can be cooked or used raw in salads. A turnip has a bite like a radish but more closely resembles a potato.