Carrots and turnips are pureed with sour cream, butter, and ginger for a delightfully different and tasty side dish. Great served with Cornish Hens with Apricot, Port and Balsamic Sauce.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Ingredients:
- 2 pounds carrots, peeled and cut into 1-inch pieces
- 2 pounds turnips, peeled and cut into 1-inch pieces
- 1/2 cup sour cream
- 1/4 teaspoon ground ginger
- 4 Tablespoons softened butter
- Salt and pepper to taste
- Minced fresh chives for garnish
Preparation:
Cook both carrots and turnips in boiling salted water for 30 to 40 minutes or until tender. Drain and mash. Transfer to a food processor and add sour cream, ground ginger, and softened butter; process until smooth. Season with salt and pepper and sprinkle with minced fresh chives.
Great served with Cornish Hens with Apricot, Port and Balsamic Sauce.
Yield: 4 servings
Per serving: 555 calories (50% from fat),31 grams fat (9 grams sat. fat), 22 grams carbohydrate, 41 grams protein, 247 mg sodium, 204 mg cholesterol, 46 mg calcium, 1 gram fiber
Recipe Source: The New Irish Table: 70 Contemporary Recipes by Margaret M. Johnson (Chronicle Books)
Reprinted with permission.
Great served with Cornish Hens with Apricot, Port and Balsamic Sauce.
Yield: 4 servings
Per serving: 555 calories (50% from fat),31 grams fat (9 grams sat. fat), 22 grams carbohydrate, 41 grams protein, 247 mg sodium, 204 mg cholesterol, 46 mg calcium, 1 gram fiber
Recipe Source: The New Irish Table: 70 Contemporary Recipes by Margaret M. Johnson (Chronicle Books)
Reprinted with permission.
