WW Points: 2
1 pound turnips -- purple. peeled and cut into 1" cubes
2 medium potatoes -- peeled and cut into 1" cubes
3 cups low-sodium chicken broth
2 teaspoons olive oil
8 shallots -- thinly sliced
1/8 teaspoon ground white pepper
1/8 teaspoon ground nutmeg
In a medium saucepan, combine the turnips, potatoes, and 2 cups of the broth; bring to a boil. Reduce the heat and simmer until vegetables are tender, about 15 minutes; cool slightly.
While the vegetables cook, in a medium non-stick skillet, heat the oil. Stir in the shallots; reduce the heat and cook, covered, stirring occassionally, until golden brown, 13-15 minutes. Remove from the heat.
Transfer the turnip mixture to a food processor; puree, then return to the saucepan. Stir in the remaining cup of broth, the pepper and nutmeg; heat to serving temperature. Serve, sprinkled with the shallots.
Per Serving: 130 Calories; 4g Fat (23.1% calories from fat); 11g Protein; 22g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 2 Vegetable; 1/2 Fat.