Mashed Root Vegetables with Horseradish


  • 1 pound turnips, preferably organic, peeled and cut into 1⁄2-inch pieces
  • Salt
  • 1-1/2 pounds potatoes (organic)
  • 1/4 cup raw heavy cream
  • 4 TBSP raw, organic grass-fed butter
  • 2-3 TBSP finely grated peeled fresh horseradish
  • Freshly ground pepper


Cook turnips in a 4-quart pot of boiling salted water for 10 minutes.

Meanwhile, peel potatoes and cut into 1⁄2-inch pieces.  Add potatoes to pot and boil until all vegetables are tender, 10-12 minutes more.

While vegetables cook, heat cream, butter, and horseradish (to taste) in a small saucepan over low heat, stirring occasionally, until butter is melted and mixture is hot. Remove from heat and cover to keep warm.

Drain vegetables, return to pot, and heat over high heat, shaking pot, until any excess liquid has evaporated, about 30 seconds. Remove from heat and add cream and butter mixture. Add 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and mash vegetables with a potato masher until smooth, with some small pieces remaining. Season with additional salt and pepper if needed.

Serves 4


Adapted from Gourmet Today by Ruth Reichl

In South Central PA, you can get dairy products from here.

In South Central PA, you can find organic veggies here.

Excellent culinary salts are available from here.

High quality salts, herbs & spices can be found here.


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