I was trying to use up a turnip bumper crop from our garden— and also lighten up one of our favorite dishes—when I created this recipe. Replacing some potatoes with turnips made a low-carb side that we like even better!
—COURTNEY STULTZ WEIR, KS
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 medium turnips (about 1 pound), peeled and cut into 1 1/4-in. pieces
1 large potato (about 3/4 pound), peeled and cut into 1 1/4-in. pieces
2 tablespoons reduced-fat cream cheese
1 tablespoon butter
1 tablespoon minced fresh parsley
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon ground chipotle pepper
1. Place turnips, potato and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan.
2. Mash vegetables to the desired consistency. Stir in remaining items.
Per 3/4 cup: 140 cal., 5g fat (3g sat. fat), 13mg chol., 608mg sod., 23g carb. (5g sugars, 3g fiber), 3g pro.
Diabetic Exchanges: 1 1/2 starch, 1 fat.