SMASHED TURNIPS WITH FRESH HORSERADISH
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.
Provided by Tara Parker-Pope
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 443 milligrams, Sugar 6 grams
MASHED POTATOES WITH BROCCOFLOWER
Provided by Marian Burros
Categories dinner, easy, side dish
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Wash but do not peel potatoes; cook in water to cover until tender, 10 to 20 minutes, depending on size.
- Chop whole onion.
- Heat medium nonstick pan until very hot. Reduce heat to medium high, and add oil. Saute onion until soft.
- Meanwhile, wash and remove tough stems or leaves from broccoflower or cauliflower. Cut florets into very small pieces. Add to onion along with curry powder as onion cooks.
- Add 1/4 cup water to vegetables; reduce heat to simmer; cover, and continue cooking for a few minute longer, until florets are tender.
- Mix small amount of buttermilk with cornstarch to make a paste; return to remaining buttermilk.
- When potatoes are cooked, drain and mash.
- Stir buttermilk mixture, salt and pepper into vegetables; stir in potatoes, and serve.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 3 grams, Carbohydrate 45 grams, Fat 4 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 290 milligrams, Sugar 9 grams
MASHED ROOT VEGETABLES WITH HORSERADISH
Categories Milk/Cream Potato Side Vegetarian Quick & Easy Root Vegetable Parsnip Turnip Gourmet
Yield Serves 4
Number Of Ingredients 6
Steps:
- In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.
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