Yellow Turnip Soubise
Elevate your side dish game with this luxurious Yellow Turnip Soubise, a silky and flavorful take on a classic French onion purée. Featuring the sweet, earthy essence of golden rutabaga paired with caramelized yellow onions, this recipe delivers a creamy and comforting dish that's both elegant and approachable. Slow-cooked onions lend a rich depth of flavor, while heavy cream and butter create a luscious, melt-in-your-mouth texture. Perfect as a gourmet accompaniment to roasted meats or as a vegetarian centerpiece, this soubise is finished with a touch of ground white pepper and optional fresh thyme for a fragrant flourish. With just a handful of simple ingredients and minimal prep, this dish is a showcase of rustic sophistication that will impress on any dinner table.
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Recipe Information
Ingredients
- 500 grams Yellow turnip (rutabaga)
- 2 medium Yellow onion
- 60 grams Unsalted butter
- 120 ml Heavy cream
- 1 teaspoon Salt
- 0.25 teaspoon Ground white pepper
- 1 teaspoon Fresh thyme leaves (optional, for garnish)
Instructions
Peel the yellow turnip and cut it into small cubes (about 1-inch pieces).
Peel and thinly slice the yellow onions.
In a large saucepan or Dutch oven, melt 30 grams of the butter over low heat. Add the sliced onions and a pinch of salt. Cook the onions slowly, stirring occasionally, for 20-25 minutes, until they are soft and golden brown, but not crispy. Remove from heat and set aside.
In a separate large pot, bring salted water to a boil. Add the cubed turnip and cook for 20-25 minutes, or until the pieces are tender and can be easily pierced with a fork. Drain the turnip and set aside.
In a blender or food processor, combine the cooked turnip, caramelized onions, remaining 30 grams of butter, and heavy cream. Blend until smooth and creamy. If needed, add more cream, 1 tablespoon at a time, to achieve your desired consistency.
Season the soubise with salt and ground white pepper to taste.
Transfer the yellow turnip soubise to a serving dish. Garnish with fresh thyme leaves if desired, and serve warm.
Nutrition Facts
Calories |
1106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.4 g | 118% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 31.5 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 238 mg | 18% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1432 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
