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:

Quickview
133k Calories
3g Protein
2g Total Fat
24g Carbs
35% Health Score
Limit These
Calories
133k
7%

Fat
2g
4%

  Saturated Fat
1g
9%

Carbohydrates
24g
8%

  Sugar
10g
12%

Cholesterol
5mg
2%

Sodium
363mg
16%

Get Enough Of These
Protein
3g
7%

Vitamin C
135mg
165%

Vitamin A
2406IU
48%

Vitamin B6
0.55mg
27%

Fiber
5g
22%

Manganese
0.41mg
21%

Potassium
713mg
20%

Folate
68µg
17%

Phosphorus
109mg
11%

Vitamin B1
0.16mg
11%

Copper
0.22mg
11%

Magnesium
41mg
10%

Vitamin B3
1mg
10%

Vitamin B2
0.15mg
9%

Vitamin E
1mg
9%

Calcium
80mg
8%

Vitamin B5
0.78mg
8%

Iron
1mg
7%

Zinc
0.87mg
6%

Vitamin K
4µg
5%

Selenium
2µg
4%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

Popular Recipes
Lemon Coriander Cake

A Healthy Life for Me

Antipasto Tortellini Pasta Salad with Basil Pesto Vinaigrette

Simply Scratch

Upside-Down Pear Gingerbread

Eating Well

Nacho Cheese Sauce

Oh Sweet Basil

Vietnamese Banh Mi

foodista.com