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Makes 6 Servings

Ingredients

• One 2 ½ pound turnip
• 2 medium while potatoes (about 1 pound)
• 1/4 cup 1% lowfat milk
• 1/4 cup lowfat sour cream
• 2 tablespoons unsalted butter
• 3/4 teaspoon kosher salt
• Freshly ground black pepper
• Pinch nutmeg

Directions

1. Peel the turnip. Cut in half and then slice each half again to yield four pieces. Cut each long piece into ¼-inch slices. Peel the potatoes. Cut in half lengthwise and then cut into ½-inch half-moon slices.
2. Place the turnip and potatoes in a large saucepan. Add enough water to cover (you can add about 1 teaspoon of salt to the water if desired). Cover and bring to a boil. Reduce the heat and cook, covered, at a low boil until tender, about 20 minutes. Remove from heat and drain.
3. Place back in the saucepan along with the milk, sour cream, butter, salt and nutmeg. Mash with a potato masher until smooth. Season with additional salt and pepper to taste.

Nutritional Information per Serving (about ¾ cup): 140calories, 4.5g fat (3.5g saturated), 220mg sodium, 22g carbohydrate, 4g fiber, 3g protein, 40% vitamin C

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