- 2 teaspoons olive oil
- 1/4 cup avocado oil
- 2 Yukon gold potatoes, about 3/4 pound total, peeled and diced
- 1 head of garlic, divided
- 1 big turnip, divided
- 2 15- ounce can white beans, like butter or great northern, drained and rinsed
- 2 teaspoons Dijon mustard
- Fresh herbs for garnish, like celery leaves or parsley
- Salt and pepper to taste
Whisk in the mashed potatoes:
Spoon the mashed potatoes into the broth and whisk until completely smooth. Continue whisking until the potatoes are fully incorporated into the broth. It will take a few minutes for it to completely combine into a smooth broth. Just keep whisking! Taste and season with salt and pepper. Add more water, as necessary, to thin the broth out to your desired consistency.
Fry the turnips:
Add the avocado oil to the pot used to cook the potatoes and turn the heat to medium or medium-high depending on your stove. Once hot and shimmering, add the very thinly sliced turnips in an even layer and cook, turning occasionally, for 1–2 minutes per side until golden brown. Transfer to a paper towel-lined plate and season with salt.
Add the thinly sliced garlic to the hot oil and stir constantly for 1 minute until golden brown. Spoon onto the paper towel-lined plate and season with salt.
Calories: 290kcal | Carbohydrates: 36g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 42mg | Fiber: 11g | Sugar: 2g