4 P.M. INTERVIEW: Harvest of the Month

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BLACK RIVER FALLS, Wis. (WEAU)— Registered Dietitian Nutritionist, Ruth Chipps, talks about turnips in the Harvest of the Month.
Holiday Roasted Turnip & Tater Mash
Prep Time:10 Min Cook:40 Min
Servings 12 (1/2 c. ea.)

10 Red potatoes (medium in size), Quartered, skin on
2 Turnips, peeled and cubed
2 Tablespoons Olive Oil
2 teaspoons minced fresh garlic
Salt & Pepper – sprinkle lightly
½ Cup low fat milk, warmed
2 Tablespoons butter, melted
½ t. fresh thyme leaves (or rosemary), fine chop

Preheat the oven to 350º.
• Place the potatoes and turnips on a baking sheet in a single layer and drizzle with olive oil and season with salt and pepper. Roast the vegetables for 20 minutes. Then remove the pan from the oven, stir the veggies and continue roasting for 15- 20 minutes longer. The potatoes and turnips will be tender and lightly golden
• Test with a fork so they are tender. Do not over bake.
• Transfer to a bowl. Add the milk, melted butter and thyme and mash using a hand-held potato masher (for a lumpier mash) or use a stand mixer fitted with the paddle attachment and blend on medium speed until creamy, but so you still have some chunks. Taste the mash and season with additional salt and pepper to taste, if necessary. Serve and enjoy!
Turnips help cut carbs: Boiled potatoes 6 oz. (approx. 1 c.) have 147 Cal., 34 g Carbs. Turnips, boiled 6 oz. contain only 37 Calories, 9g Carbs.