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Creamy Turnip-Potato Purée

Yield 8 servings (serving size: 3/4 cup)
Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.