Nutritional Wisdom with Carly Pollack

White Bean Puree with Turnip and Roasted Garlic

Gwyneth Paltrow's It's All Good Cookbook

1/2 head garlic, unpeeled, top 1/2 inch cut off and discarded
2 tbsp ghee, melted
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

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.

2 Servings