Good Food Matters » Blog Archive » Tally’s Turnips

Ingredients

• 2 Tablespoons olive oil–divided
• 1 Tablespoon butter
• 3 medium potatoes, (about 1 ½ cups) peeled and diced (I used russets, but try others!)
• 2 carrots, diced small
• 2 celery ribs, chopped finely
• 1 medium white onion, diced
• 2 cups diced turnips (don’t peel)
• 2 Tablespoons fresh dillweed
• 2 cups vegetable stock
• 1 cup lowfat milk
• salt & white pepper, to taste
• a few grindings of black pepper
• a few sprigs of dillweed