Whipped Turnip & Horseradish

This pungent mash features lightly 
sweet turnips in the leading role.

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Prep Time
25 min
Cook Time
30 min
55 min


  • 3 
turnips, peeled and cut into 1-inch cubes
  • 1 
large Russet potato, peeled and cut into 1-inch cubes
  • 3 cups 
low-sodium vegetable broth (TRY: Pacific Foods Organic Vegetable Broth Low-Sodium)
  • 5 cloves garlic, peeled
  • 3 tbsp organic unsalted butter
  • 2 tbsp finely grated horseradish
  • 2 tbsp fresh lemon juice
  • 1/4 cup full-fat sour cream
  • 2 tbsp pure maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 3/4 cup 
chopped fresh chives, divided


  1. In a large pot on medium-high, add turnips, potato, broth and garlic. Cover and bring to a boil. Reduce heat to medium and simmer until turnips and potato are tender, about 20 minutes. Drain, reserving 1/4 cup broth. Return vegetables to pot. Add butter, cover and let stand until melted, 2 minutes. Add reserved broth; purée with an immersion blender.
  2. In a small bowl, combine horseradish and lemon juice. Stir in sour cream. Add mixture to mashed vegetables; stir to combine. Stir in maple syrup, salt and pepper. Stir in half of chives. Sprinkle with remaining chives before serving.

Nutrition Information

  • Serving Size 1 cup
  • Calories 170
  • Carbohydrate Content 25.5 g
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 4 g
  • Protein Content 3 g
  • Saturated Fat Content 2.5 g
  • Sodium Content 281 mg
  • Sugar Content 9 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0.5 g