Turnip & maple potage (vegan)

Name: Turnip & maple potage (vegan)
Cuisine: American
Ingredients: 6 cups turnip, peeled and cut in small cubes; 1 medium shallot, minced; 2 liter water; 1/2 cup maple syrup; 2 tablespoon avocado oil or any neutral vegetable oil; 1/4 teaspoon dry sage; to taste fresh ground black pepper; 1 cup unsweetened almond or cashew milk (I've used almond)

mfno @mfno

Qc, Canada

Didn't know what to do with the tons of organic turnips I've got from my family farmer this week. Decided to try this since tasting it in a restaurant before. This recipe makes A LOT!! You can divide it by two easily. Or freeze some for winter 😉

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Ingredients

6 cupsturnip, peeled and cut in small cubes
1medium shallot, minced
2 literwater
1/2 cupmaple syrup
2 tablespoonavocado oil or any neutral vegetable oil
1/4 teaspoondry sage
to tastefresh ground black pepper
1 cupunsweetened almond or cashew milk (I've used almond)

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Steps

1

In an extra large pot, heat up the oil at medium high heat.
2

Add the minced shallots and cook for two minutes or so, stirring frequently, making sure it doesn't get brown. Lower heat if necessary.
3

Add the turnip cubes and cook for two minutes or so, as above.
4

Add the water and bring to boil.
5

Reduce heat, add the maple syrup, the sage, fresh ground black pepper and stirr well.
6

Cover and let simer for one hour.
7

Put aside (or outside 😜) and let cool down.
8

Once it's cooler, use a hand mixer, blender or food processor to make purée.
9

Add the nut milk and mix well. You may add more or less milk to get consistency desired. (I personnaly prefer thick potage)
10

Taste and adjust seasonning if needed.
11

If not freezing some, put back in pot and reheat.
12

Serve hot and enjoy!