Loved this recipe. I think it is important to use either homegrown turnips or organic, as they tend to be fresher. Look for greens attached--if greens are fresh, turnips are too! I thought the cloves would give it a weird taste but it was very subtle. I used my hand mixer as suggested by previous reviewer for a smoother texture. Would make this anytime I can get fresh ingredients.
Mashed Potatoes and Turnips
Turnips, Parmesan cheese, and sour cream enhance this twist on mashed potatoes. If peeling and chopping the potatoes in advance, keep them covered with cold water so they don't turn brown.
Yield: 6 servings (serving size: about 2/3 cup)
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Amount per serving
- Calories: 117
- Calories from fat: 18%
- Fat: 2.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.1g
- Protein: 3.7g
- Carbohydrate: 20.9g
- Fiber: 2.8g
- Cholesterol: 8.1mg
- Iron: 0.5mg
- Sodium: 268mg
- Calcium: 83mg
- 2 cloves
- 1/2 onion, peeled
- 1 pound peeled baking potato, cut into 1-inch pieces
- 1 pound peeled turnips, cut into 1-inch pieces
- 1/4 cup (1 ounce) finely grated Parmesan cheese
- 1/4 cup reduced-fat sour cream
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Push cloves into onion. Place onion, potato, and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until potato and turnips are tender; drain. Discard onion and cloves. Return potato mixture to pan.
- Add cheese, sour cream, salt, and pepper to pan; mash with a potato masher to desired consistency.
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