Turnips werenâ€™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 Shopâ€™s Daniel Holzman likes them, too, and if anything can change your mind about the oft-maligned orbs, itâ€™s his mashed-turnip recipe, pleasingly chunky and slightly sweet, with a nice horseradish bite.
Daniel Holzmanâ€™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 theyâ€™re still hot, and add the remaining ingredients. Mash with a whisk or a potato masher until well combined but still chunky. Serves 6.