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Creamy Turnip-Potato Purée

Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes.

Health NOVEMBER 2010

  • Yield: 8 servings (serving size: 3/4 cup)

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

Preparation

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 91
  • Fat: 1g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2g
  • Carbohydrate: 19g
  • Fiber: 3g
  • Cholesterol: 3mg
  • Iron: 1mg
  • Sodium: 228mg
  • Calcium: 49mg
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Creamy Turnip-Potato Purée recipe

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