2 tsp(s)
4 medium(s)
1/2 tsp(s)
1/2 cup(s)
1 Tbsp
10 g
488 g
3 g
113 g
First make the coconut buttermilk. In a small bowl, combine coconut milk with apple cider vinegar.
Preheat oven to 350 F. Cut tops off of turnips and slice into quarters. Place on a baking sheet and roast turnips 25-35 minutes or until tender.
Remove from oven and let cool slightly.
Add chopped turnips, horseradish, salt and "buttermilk" to a food processor and blend until smooth.
0 Servings Fruits / 1.9 Servings Vegetables
Calories: 91.8
Omega-6 / Omega-3 ratio: 2 : 1
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