Mashed turnips with roasted garlic
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Small turnips, peeled and quartered (675 g) |
| 1 | Ripe Bartlett pear, about 6 oz. (118 g), peeled, cored, and chopped | |
| 4 | cloves | Garlic, roasted and peeled |
| 1 | tablespoon | Margarine (15 g) |
| 2 | tablespoons | Skim milk - optional (30 ml) |
| ¼ | teaspoon | Salt - optional (1.25 ml) |
| Freshly ground pepper to taste | ||
| 1 | vegetable. | |
Directions
SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, Ph.D., and Frances Towner Giedt, copyright 1993, ISBN#0-553-08760-6..
We used a pear to sweeten the strong flavor of turnips, then added some roasted garlic for a robust alternative to mashed potatoes.
Steam turnips over boiling water until fork tender, about 15 minutes. Drain turnips and place in a food processor or blender along with pear, garlic, and margarine. Process until smooth, adding skim milk as needed. Season with salt and pepper.
Makes 8 servings.
PER SERVING: Calories - 41, protein - 1 g, carbohydrate - 7 g, fat ~ 2 g, calories from fat - 30%, dietary fiber - trace, cholesterol - trace, sodium - 129 mg, potassium - 144 mg. Joslin Exchanges