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1.2 hours
4 servings
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescatarian
paleo
(?)
Not paleo due to:
cannellini bean
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Fiber as 98.8% (as a percentage of RDA).
 
You'll likely need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.6% of RDA
• Calories: 31.1% of RDA
• Carbs: 41.0% of RDA
• Fat (total lipid): 2.6% of RDA
• Fiber: 98.8% of RDA
• Fructose: 1.9% of RDA
• Protein: 37.5% of RDA
• Sodium: 12.1% of RDA
• Sugar: 20.3% of RDA
• Vitamin A (IU): 2.4% of RDA
• Vitamin B6: 35.3% of RDA
• Vitamin C: 10.9% of RDA
• Iron: 0.4% of RDA
• Magnesium: 96.5% of RDA
• Manganese: 66.9% of RDA
• Niacin: 5.7% of RDA
• Potassium: 93.6% of RDA
• Zinc: 44.4% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
113
g
Calories
623
 
Fiber
27.7
g
Iron
0.076
mg
Protein
42.2
g
Sodium
164
mg
Sugars
6.36
g
Fat (total lipid)
1.59
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1
head
+
-
 
unpeeled, top 1/2 inch cut off and discarded.
 
1/2
whole
+
-
 
peeled and finely diced, ~1 cup.
 
1
whole
+
-
 
about the size of a baseball, peeled and quartered.
 
2
cans
+
-
 
14-ounce cans, rinsed and drained.
 
1/2
cups
+
-
 
 
 
 
 
 
 
 
 
 
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PREPARATION
ROASTING THE GARLIC
1.
Preheat the oven to 400 F.
2.
Place the head of garlic in the center of a piece of tin foil and drizzle with oil.
3.
Wrap the head of garlic up in the tin foil and place it in the preheated oven. Roast for 1 hour, or until the garlic cloves are very soft and a bit caramelized.
4.
Set aside until it is cool enough to handle.
PREPARING THE ONIONS
5.
While the garlic is roasting, heat 3 tbsp oil in a medium saucepan over medium heat.
6.
Add diced onion and cook, stirring every so often, until softened and a bit browned. This should take ~20 minutes.
STEAMING THE TURNIP
7.
Bring a small pot of water to a boil.
8.
Steam the quartered turnip until it is completely cooked through. This should take ~10 minutes. It is done when a knife can be entered without any resistance.
PREPARING THE PUREE
9.
Once the onions are browned, add the beans, stock, salt, and a drizzle of olive oil to the pot.
10.
Add the steamed turnip and gently squeeze the cloves of roasted garlic from their pockets into the pot. (Make sure not to get any "paper" from the garlic into the pot. Remove immediately if this happens).
11.
Stir everything together over high heat until it just starts to bubble, about 2-3 minutes.
12.
Using an immersion blender, puree the mixture until it is completely smooth.
13.
Taste and season with salt and pepper according to taste before serving.
   
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 623
Protein 42.2 g
Carbohydrates 113 g
Iron 0.08 mg
Fiber 27.7 g
Calcium 6.00 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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