Turnip Cream with Caramelized Onions

Turnip Cream with Caramelized Onions is a sophisticated yet comforting dish that transforms humble ingredients into a velvety delight. Featuring tender turnips simmered in fragrant vegetable stock, this creamy soup is blended to perfection and enriched with heavy cream and butter for a luscious texture. The crowning glory is the deeply golden caramelized onions, which add a sweet and savory layer of complexity to each spoonful. Enhanced with fresh thyme and a hint of garlic, this hearty recipe is easy to prepare yet elegant enough for entertaining. Perfect as a starter or a light main course, this turnip cream is a celebration of seasonal flavors and rustic charm. Don't forget to garnish with additional thyme to elevate its visual appeal! Keywords: turnip recipe, caramelized onions, creamy soup, vegetable soup, fall comfort food.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 medium-sized turnips
• 1 large yellow onion
• 3 tablespoons unsalted butter
• 1 cup heavy cream
• 4 cups vegetable stock
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 1 teaspoon fresh thyme
• 2 cloves garlic

Directions

Step 1

Peel and chop the turnips into 1-inch cubes. Set aside.

Step 2

Peel and thinly slice the large yellow onion. Reserve half for the caramelized onions and finely mince the remaining half for the soup base.

Step 3

Peel and mince the garlic cloves.

Step 4

In a large pot over medium heat, melt 2 tablespoons of unsalted butter. Add the minced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.

Step 5

Add the chopped turnips to the pot and season with 1 teaspoon of salt, 1/2 teaspoon of ground black pepper, and 1 teaspoon of fresh thyme. Stir to coat the turnips in the butter and seasoning.

Step 6

Pour in the vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the turnips are tender when pierced with a fork.

Step 7

While the soup is simmering, prepare the caramelized onions. In a small skillet, heat 2 tablespoons of olive oil over medium heat. Add the reserved sliced onion and cook, stirring occasionally, for about 15-20 minutes.

Step 8

Once the onions are softened, sprinkle in 1 teaspoon of sugar and cook for an additional 5-7 minutes, or until deeply golden and caramelized. Remove from heat and set aside.

Step 9

When the turnips are fully cooked, use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup to a countertop blender in batches and blend until smooth.

Step 10

Stir in the heavy cream and 1 tablespoon of unsalted butter. Cook for an additional 5 minutes over low heat, adjusting seasoning to taste if necessary.

Step 11

Ladle the turnip cream into bowls and top with a spoonful of caramelized onions. Garnish with additional fresh thyme if desired.

Step 12

Serve warm and enjoy!

Nutrition Facts

Serving size	(1933.9g)

Amount per serving	% Daily Value*
Calories	1946.5

Total Fat 152.9g	0%
Saturated Fat 75.2g	0%
Polyunsaturated Fat 5.5g
Cholesterol 333mg	0%
Sodium 5038.1mg	0%
Total Carbohydrate 112.2g	0%
Dietary Fiber 23.7g	0%
Total Sugars 44.1g
Protein 23.8g	0%

Vitamin D 0IU	0%
Calcium 345.7mg	0%
Iron 7.0mg	0%
Potassium 2946.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.7%

Protein: 5.0%

Carbs: 23.4%