Tasting something new is serious business!
On Friday, January 11, students had the opportunity to taste test a dish made with the turnips grown in the school garden. The food was a blend of turnips and red potatoes mashed together with sour cream and seasoning. Most of the students who tasted it said it was a lot like mashed potatoes. Several requested that we serve it for lunch.
We had 109 people participating ranging from Kindergartners to adults. After tasting their sample, students were asked to vote. Eighty-two indicated that they liked it, nineteen said “it was OK” and only eight said they did not like it at this time.
The recipe (below) is very simple and makes use of inexpensive root vegetables available in winter. We tasted an even balance of potatoes and turnips, but turnips can be prepared this way alone and are quite good. If you are counting calories or carbohydrates, the turnip wins over the potato hands down. A one cup serving of boiled potatoes has 67 calories and 16 grams of carbohydrates while the same amount of turnips has just 17 calories and 4 grams of carbohydrates. Both have the same amount of fiber. Potatoes are a better source of potassium and a slightly better source of protein.
Rustic Turnips and Potatoes
6 small red potatoes-Cubed, not peeled
2 -4 turnips-peeled and cubed
(Or you can make with all turnips)
2 cloves garlic-diced
½ cup plain yogurt or sour cream
½ cup Parmesan cheese
2 tablespoons butter
Salt and pepper to taste
Boil or steam the potatoes, turnips and garlic together until tender. Drain. Add the yogurt, butter and Parmesan and mix with a hand mixer to blend. Mixture should have a slightly lumpy texture. Salt and pepper to taste.