Tuesday, October 30, 2012

Smashed Turnips with Horseradish

2 pounds of Turnips
½ bunch scallions, thinly sliced
2 tbsp freshly grated horseradish
½ c sour cream
2 tsp salt
(1) Trim the ends off the turnips. (2) Peel and (3) cut into quarters. Place them in a pot, and cover with water. Bring to a boil, then reduce heat to low and simmer until turnips are fork-tender, about 25 minutes. Strain until completely dry. Place the turnips in a large bowl while they’re still hot, and add the remaining ingredients. Mash with a whisk or a potato masher until well combined but still chunky. Serves 6.
Source: http://nymag.com/restaurants/recipes/inseason/turnips-inseason-2011-3/.html 

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