(Photo: Danny Kim; Illustrations by John Burgoyne)

Turnips weren’t always an off-season locavore punch line. The delicately flavored root vegetables were huge in ancient Rome. (Pliny the Elder was a big fan!) The Meatball Shop’s Daniel Holzman likes them, too, and if anything can change your mind about the oft-maligned orbs, it’s his mashed-turnip recipe, pleasingly chunky and slightly sweet, with a nice horseradish bite.

Daniel Holzman’s Smashed Turnips With Horseradish

2 pounds turnips

1/2 bunch scallions, thinly sliced

2 tbs. freshly grated horseradish

1/2 cup sour cream

2 tsp. salt

(1) Trim the ends off the turnips. (2) Peel and (3) cut into quarters. Place them in a pot, and cover with water. Bring to a boil, then reduce heat to low and simmer until turnips are fork-tender, about 25 minutes. Strain until completely dry. Place the turnips in a large bowl while they’re still hot, and add the remaining ingredients. Mash with a whisk or a potato masher until well combined but still chunky. Serves 6.

Related:

• Archive: “In Season”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: Mar 7, 2011 issue of New York | Subscribe!