Turnip-Russet Mash
If you have roughly 20 minutes to spend in the kitchen, Turnip-Russet Mash might be an amazing gluten free and lacto ovo vegetarian recipe to try. One portion of this dish contains around 4g of protein, 3g of fat, and a total of 134 calories. For 96 cents per serving, you get a side dish that serves 5. A mixture of sour cream, whole-grain mustard, russet potato, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Foodnetwork. 126 people were glad they tried this recipe. With a spoonacular score of 95%, this dish is awesome. Try Turnip and Carrot Mash, Turnip and Potato Mash, and Horseradish Spiked Turnip-potato Mash for similar recipes.
Servings: 5
Preparation duration: 20 minutes
Ingredients:
Freshly ground black pepper
Kosher salt
1 russet potato (about 8 ounces)
1/4 cup sour cream
2 pounds medium turnips (4 or 5 turnips)
1 tablespoon whole-grain mustard
Equipment:
pot
colander
stand mixer
whisk
bowl
Cooking instruction summary:
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.
Step by step:
1. 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.
2. Strain the vegetables in a colander.
3. Add them to the bowl of a stand mixer fitted with the whisk attachment or use a hand-held mixer and whip until blended.
4. Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy.
5. Add salt and pepper to taste.
Nutrition Information:
covered percent of daily need
