Creamy Turnip-Potato Purée

Creamy Turnip-Potato Puree
Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes.
8 servings (serving size: 3/4 cup)


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2 pounds turnips, peeled and cut into 2-inch pieces
1 pound Russet potatoes, peeled and cut into 2-inch pieces
2 garlic cloves, crushed
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup light sour cream
1/4 cup chopped fresh chives
3 tablespoons prepared horseradish, drained
2 teaspoons sugar


1. Place turnips, potatoes, and garlic in a 5-quart pot. Cover with cold water to 2 inches above the vegetables; bring to a boil. Add salt; simmer, uncovered, until tender (about 15 minutes).

2. Drain the vegetables in a colander; return to pot. Cook over medium heat to remove excess water, stirring well (about 5 minutes). Stir in the remaining ingredients; mash with a potato masher until smooth. Transfer mixture to a serving dish.

Created date

October 2010

Nutritional Information

Calories 91
Fat 1 g
Satfat 1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2 g
Carbohydrate 19 g
Fiber 3 g
Cholesterol 3 mg
Iron 1 mg
Sodium 228 mg
Calcium 49 mg