Recipes that are all gluten & dairy free

White Bean Puree with Turnip and Roasted Garlic


Recipe by 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 (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
  • 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