Whipped Turnips With Bacon & Caraway
July 18, 2016
"This side dish makes for a delightful accompaniment to any Holiday table. It especially goes well with a Thanksgiving or Christmas menu or anytime of year to be served with poultry/beef for an enjoyable and memorable Sunday night dinner."
- Serving Size: 1 (222.2 g)
- Calories 920.4
- Total Fat - 25.7 g
- Saturated Fat - 9.5 g
- Cholesterol - 41.1 mg
- Sodium - 1494.1 mg
- Total Carbohydrate - 154.4 g
- Dietary Fiber - 2.6 g
- Sugars - 0.5 g
- Protein - 17.9 g
- Calcium - 304.5 mg
- Iron - 2.8 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.4 mg
Preheat oven to 350-degrees Fahrenheit.
Butter a 13 x 11-inch gratin dish.
Place the turnips in a pot and add water to cover. Heat to boiling over high heat. Reduce the heat and simmer until very tender, 25 to 30 minutes. Drain the turnips well and place in a mixing bowl.
Beat the turnips with an electric mixer. Add the butter and sour cream and beat until the mixture is fluffy but still retains some texture. Beat in the caraway seeds and sugar, then season to taste with salt and pepper.
Transfer the mixture to the prepared dish. Chop the bacon into small pieces and sprinkle over the top of the casserole. Sprinkle lightly with paprika.
NOTE: The casserole can be stored in the refrigerator at this point. Warm to room temperature before baking.
Bake the casserole until heated through, about 20 minutes. Serve hot.
Tips & Variations
No special items needed.