Garlic-Mashed Turnips and Potatoes

Serves 6.

  • 1 pound turnips, peeled and cut into 1/2-inch pieces
  • 1 pound potatoes, peeled and cut into 1/2-inch pieces
  • 4 cloves garlic, peeled
  • 3 tablespoons butter
  • 2 tablespoons sour cream or plain yogurt
  • Salt and pepper, to taste

In a large pot of salted boiling water, cook the turnip, potato, and garlic for 10 minutes, or until the vegetables are tender. Drain and puree the vegetables and garlic through a food mill. (A food processor is not recommended, as it can turn potatoes very starchy.) Beat in the butter and sour cream and season with salt and pepper.



This recipe came from the Sally's Place web site.

Did you know?

When Columbus first arrived in the Americas, there were close to 300 varieties of corn being grown on the continent. Today, only 16 varieties of corn account for over 70% of the corn being grown in the United States. With the advent of genetically engineered corn, we are in danger of losing all genetic diversity, leaving the nations corn crop open to widespread destruction by a single fungus or disease.

Quotes

"Money is illusion. Food is real."
~Prince Sittiphorn Kridakorn

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