Turnip Puree
かぶのペースト · Kabu no Pesuto
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
Kabu (Japanese turnip) is tender and sweet with none of the sharpness of Western turnips, and it turns velvety smooth when simmered and blended. Here it is pureed with nothing more than kombu dashi, so the natural sweetness of the turnip comes through without any added salt. In preschool kitchens, a soft puree like this is easy for toddlers to manage on a spoon, and it also works nicely as a mild sauce alongside fish or chicken. If you cannot find Japanese kabu, use small, young turnips, which are the closest in texture and flavor.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 15 gturnip
Seasonings
- 15 gkombu dashi (kelp stock)A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
About the Japanese ingredients in this recipe
- kombu dashi (kelp stock) (だし汁，昆布)
- A light, savory stock made by steeping dried kombu kelp in water. Substitute: Light vegetable stock, or water with a small pinch of dashi powder.
Directions
- 1
Boil the turnip until tender, then blend it with the kombu dashi in a blender until smooth.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 3 kcal | 6 kcal | 3 kcal |
| Protein | 0.3 g | 0.6 g | 0.3 g |
| Fat | 0 g | 0 g | 0 g |
| Carbohydrates | 0.8 g | 1.5 g | 0.8 g |
| Fiber | 0.5 g | 0.9 g | 0.5 g |
| Salt equivalent | 0 g | 0 g | 0 g |
| Calcium | 37.5 mg | 75 mg | 37.5 mg |
| Iron | 0.3 mg | 0.6 mg | 0.3 mg |
| Potassium | 70.5 mg | 141 mg | 70.5 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 3 kcal | 0.3 g | 0 g | 0.8 g | 0.5 g | 0 g | 37.5 mg | 0.3 mg | 70.5 mg |
| 1 adult serving | 6 kcal | 0.6 g | 0 g | 1.5 g | 0.9 g | 0 g | 75 mg | 0.6 mg | 141 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
Ingredients in this recipe
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