White Bean Puree with Turnip and Roasted Garlic

Recipe by Gwyneth Paltrow's It's All Good Cookbook

Ingredients

• 1/2 head garlic, unpeeled, top 1/2 inch cut off and discarded
• 2 tbsp ghee, melted (coconut oil for Vegan)
• 1/2 small yellow onion, diced
• 1 small turnip, peeled and quartered
• 1 14oz can cannellini beans, rinsed and drained
• 1/4 cup vegetable stock, chicken stock or water
• sea salt, to taste
• black pepper, to taste

Directions

• Preheat the oven to 400F.
• Tear off a piece of foil and place the head of the garlic in the center.
• Drizzle the top with a spoonful of ghee, wrap the whole thing up, and roast it for 1 hour, or until the cloves are very soft and a bit caramelized.
• Set aside until cool.
• Meanwhile, heat 1 tablespoon of ghee in a saucepan over medium heat.
• Add the diced onion and cook, stirring often, until softened and a bit browned.
• Meanwhile, steam the turnip until it's completely cooked through, about 10 minutes.
• Once onions are browned, add the beans to the pot along with the stock or water, a large pinch of salt, and a drizzle of ghee.
• Add the steamed turnip to the pot. Gently squeeze the garlic cloves from their pockets and add them to the pot.
• Stir everything together and let it bubble for 2 to 3 minutes.
• Using a handheld blender, puree the mixture until it's completely smooth.
• You can use a food processor or blender if you don't have a handheld one.
• Season with sea salt and pepper before serving.

Serving Size
2 servings

Posted To: Sides