1/2 pound turnips, peeled and diced
1 pound potatoes, peeled and cubed
1/4 cup light sour cream or buttermilk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon garlic powder
- Boil turnips and potatoes in enough water to cover until tender, 15 to 20 minutes.
- Drain vegetables and mash.
- Stir in sour cream or buttermilk, salt, pepper, and garlic powder. Serve hot.
- Refrigerate leftovers within 2 hours.
More About Turnips
How to Select
Select pearly, heavy turnips without soft spots and fresh leaves if still attached. Small to medium ones are sweetest.
How to Store
Store turnips in the refrigerator in a plastic bag with some air holes for only a few days since they get bitter with prolonged storage. Turnips can last up to 5 months packed in moist sand and stored in a cold root cellar at 32-40 degrees.
How to Prepare
Rinse thoroughly in cold water. Peel outer skin. Steam, microwave, boil, sauté, stir-fry, or braise in flavored broth. Add to casseroles, soups, dips, sauces and pasta, rice and egg dishes, or cook with other vegetables with olive oil, garlic, and lemon juice. Save the turnip greens for any recipe that calls for greens.