Saturday, June 04, 2011

Garlic mashed root vegetables

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.

2 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...

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.