The Recipes

Grilled Vegetables and Turnip Puree

I've got a full week of holiday eating to go and people in my office keep bringing in tasty treats.  I'm pretty sure I'm going to gain more than the typical couple of pounds this holiday season.  At a certain point, my body also is just telling me to lighten up a little bit to combat all of the heavy eating. 

With the busy social scene this time of year, do you guys also find yourself abandoning your exercise regimen (even if that regimen is to work out once a month)? 

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Grilled Vegetables and Turnip Puree


 - 3 turnips, peeled and quartered

- 1 1/2 c. vegetable stock  

- 2 garlic cloves, peeled

- 1 zucchini, cut into planks

- 1 yellow squash, cut into planks

- 3-4 mushrooms of your choosing, sliced accordingly

- 2 slices of onion

- salt

- pepper

- olive oil

Put the turnips, garlic and stock in a pot.  Simmer for 20 minutes or until the turnips are fork tender.  Season with salt and pepper and transfer the mixture to a blender and puree. 


Drizzle all of the vegetables with olive oil and season with salt and pepper.  Heat a grill pan and grill the veggies for 2-3 minutes on each side; until each one is tender and has grill marks.


Plate the puree and top with the vegetables. 


Bonus tip?  Still have some frozen pesto from summer or some herbs about to go south?  Whiz up a quick herbed oil or use the pesto to add even more flavor.