Creamy Turnip-Potato Puree |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Prep: 15 minutes; Cook: 15 minutes; Total time: 30 minutes. 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 |
Directions:
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.
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