Friday, February 11, 2011

A genius way to hide turnips!

I had this bag of turnips in the back of my fridge... What should I do with them? Put them in a soup (boring!)? Roast them with other root veggies? I was plum out of ideas. Then, I discovered Paula Dean's recipe for "Turnip Mashed Potatoes". What a smart lady! This recipe is tastes just like yummy mashed potatoes...I would have no idea there were turnips in there if I hadn't put them in myself! This is a recipe that will be a staple as long as turnips are haunting my refrigerator! :)

*Note: this recipe, in classic Paula Dean fashion, has a lot of butter etc. I am a southern girl at heart, but sometimes I just can't use whole sticks of butter at a time! :) I put half the butter called for and used 1% milk instead of cream and it was still great!


Turnip Mashed Potatoes:

-6 large red new potatoes, skin on
-2 large turnips, peeled
-1/2 cup cream, heated
-8 tablespoons (1 stick) butter, melted
-1/2 cup sour cream
-Salt and pepper]

Directions:
Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter, and sour cream. Season with salt and pepper, to taste. Whip again until blended. Adjust thickness by adding more cream, if desired.

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