Creamy Mashed Turnips

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 45 minutes

Ingrédients

2 pounds turnips (approximately 8 medium turnips)

1 pound Russet potatoes (approximately 2 large)

4 cloves garlic (left whole)

1 large sprig fresh rosemary (or 2 smaller)

4 cups chicken broth

Salt and freshly ground black pepper

1/4 cup heavy cream

2 tablespoons unsalted butter

Instructions

Peel the turnips and potatoes and cut into approximately 1-inch chunks.

Place in a medium-sized pot with the garlic and rosemary.

Pour just enough chicken broth over the turnips and potatoes to cover.

Bring to a boil. Cook uncovered for 15-20 minutes or until the turnips and potatoes are very tender. Remove the rosemary sprig before the leaves begin to fall off, approximately halfway through cooking.

Drain off and reserve the cooking liquid for another purpose or discard.

Place the pot back on the hot burner so that any excess moisture evaporates away.

Add the cream.

Mash with a potato masher or puree with an immersion blender until smooth.

Season to taste with salt and black pepper.

Transfer to a serving bowl and top with butter if desired.

Nutrition

• Taille de Portion: 1
• Calories: 182 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 5 g
• Lipides Insaturés: 2.4 g
• Acides Gras Trans: 0.2 g
• Cholestérol: 24 mg
• Sodium: 719 mg
• Glucides Totaux: 25 g
• Fibres Diététiques: 4 g
• Sucres Totaux: 7 g
• Protéines: 4 g