Don’t pass turnips by the next time you’re at the market. When cooked right, their earthy flavor is seriously irresistible. At The Meatball Shop, people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element.
Ingredients
- 8 large turnips (about 2 pounds), peeled and quartered
- ½ cup sour cream
- 6 scallions, thinly sliced
- 2 tablespoons freshly grated horseradish, or more to taste
- 2 teaspoons salt
- Nutritional Information
Nutritional analysis per serving (4 servings)
129 calories; 5 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 3 grams protein; 14 milligrams cholesterol; 1363 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.
- Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.
45 minutes
Dining and Cooking