Whipped Turnip & Horseradish
This pungent mash features lightly sweet turnips in the leading role.
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Ingredients
- 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
Preparation
- 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.
- 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