Smashed Turnips With Fresh Horseradish
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8large turnips (about 2 pounds), peeled and quartered
- ½cup sour cream
- 6scallions, thinly sliced
- 2tablespoons freshly grated horseradish, or more to taste
- 2teaspoons salt
Nutritional analysis per serving (6 servings)
78 calories; 4 grams fat; 2 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 2 grams protein; 440 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
We loved this as a way to serve the abundant turnips from our garden. I didn't have fresh horseradish, so I used prepared horseradish (double the quantity when using prepared). I also substituted chives for the scallions because I have lots of chives and the scallions are not yet big enough to harvest.
Yummy! once drained, I suggest mashing the turnips in the pot before adding any of the other ingredients, then if it looks watery you can easily cook it off.
I have made this many times and love it, but when I made it today, it was too salty. (I assume that I was a little low on the turnips), so I stirred in several cups of chopped mustard greens. I'm new to mustard greens and am learning how to use them, but I thought they worked great with the horseradish and turnips.
I've made this with sour cream and with low-fat yogurt (depending on what I have on hand) and think it works with both.
Followed other people's suggestions and steamed the turnips, then mashed and drained out quite a bit of water before adding everything else, including fresh grated horseradish. I love turnips but this was bland and thin. It needed a lot to make it worthwhile. It should just be a medly of root vegetables or at least have some potatoes. It's not substantial and the turnip flavor didn't come through.
Oh my goodness. This was just awful. I'd made mashed turnips before to disastrous results, but I thought, "Horseradish! That will make the difference." It did, but not different enough. Lesson learned. The only acceptable preparation for turnips is roasted with a bunch of other root vegetables that actually taste good. I don't even know why farmers grow these things. Use the land for something that tastes good.
Also excellent mixed with sautéed Hakurei turnips and their greens. Add less salt if using prepared horseradish (I added less than ¼ t).