Turnip Puree With Roasted Red Onions

• for the puree
• 2 large turnips
• 1/4 cup coconut milk
• 1 teaspoon sugar
• 1/2 tablespoon lemon juice
• salt to taste
• 1/4 teaspoon dill
• roasted onions
• 1 large red onion
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• freshly milled black pepper

1. Preheat oven to 425 degrees Fahrenheit.
2. Peel and quarter onion and toss with olive oil, salt and pepper.
3. Place onion quarters on cookie sheet and roast until tender and caramelized (about 20 minutes).
4. Peel and chop turnips and bring to boil with water in a medium pot. Cook until turnip is tender (about 15-20 minutes).
5. Thoroughly drain turnip and transfer, along with coconut milk, salt, sugar and lemon juice, to large bowl.
6. Using immersion blender, puree until smooth.
7. Remove onions from oven and add a segment to each serving of turnip puree. Garnish with dill and serve warm.

puree, turnips, coconut milk, sugar, lemon juice, salt, dill, onions, red onion, olive oil, salt, black pepper

Taken from food52.com/recipes/1112-turnip-puree-with-roasted-red-onions (may not work)