When it comes to turnips, age definitely matters. Fresh young turnips will cook fairly quickly and have a milder flavor. But watch out for older ones that have been in storage: They can take almost twice as long and be stronger in flavor. If you have scallions on hand, chop some and sprinkle them on the mash before serving-or fold them in so they soften from the warmth of the mixture.
| Level: | Easy |
| Total: | 20 min |
| Cook: | 20 min |
| Yield: | 5 cups |
| Level: | Easy |
| Total: | 20 min |
| Cook: | 20 min |
| Yield: | 5 cups |
Ingredients
- 2 pounds medium turnips (4 or 5 turnips)
- 1 russet potato (about 8 ounces)
- Kosher salt
- 1/4 cup sour cream
- 1 tablespoon whole-grain mustard
- Freshly ground black pepper
Instructions
- Peel the turnips, chop into 1/2-inch pieces and add to a 2-quart pot. Peel the potato, quarter it, cut the quarters into 1/2-inch wedges and add to the pot. Cover with cold water, add 1 tablespoon salt and bring to a boil. Reduce the heat, bring to a simmer and cook until the vegetables are tender when pierced with a fork, about 20 minutes.
- Strain the vegetables in a colander. Add them to the bowl of a stand mixer fitted with the whisk attachment or use a hand-held mixer and whip until blended. Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy. Add salt and pepper to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 130 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 704 mg |
| Serving Size | 1 of 4 servings |
| Calories | 130 |
| Total Fat | 3 g |
| Saturated Fat | 2 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 4 g |
| Cholesterol | 8 mg |
| Sodium | 704 mg |
Reviews
Delicious. Taste was reminiscent of a horseradish flavor without the kick.