Garlic mashed root vegetables

By Anonymous -
I got the tiniest little turnips last week from the CSA, and didn't really know what to do with them, so I went looking on WW to see what they had.
This recipe makes 6 servings, and each serving is 2 points each. And it's good.

2 medium potatoes, peeled and quartered
2 medium carrots, peeled and quartered
8 oz butternut squash, peeled and chunked
1 medium turnips (or 4 tiny ones), peeled and chunked
5 cloves garlic, peeled
1/4 c. fat free sour cream
1/2 c. vegetable or chicken broth, warmed

Put all the veg (including garlic) into pan and cover with water, bring to boil. Simmer until veg are tender.
Drain and mash using potato masher. Stir in sour cream and broth. Season to taste with salt and pepper.

Comments

gwen said…
So, I made this with my CSA stuff this winter, and I couldn't get the texture right -- it was watery and weird and the sour cream separated somehow and ew. J ate it and claimed to like it, of course, but I found it basically inedible.

Obviously the flaw was me and not the recipe, though, if it worked well for you? Hm. Next time, you'll have to come make it for me...
7:44 PM
Alissa said…
Perhaps after you drain the vegetables, try putting them back in the hot pan and cook off the residual water before you go on to the next steps? That always helps when making mashed potatoes so you don't end up with watery potatoes. Would probably work for this, too.
11:42 PM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more