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Print this Recipe    Mashed Turnips

Whipped Turnips with Bacon and Caraway

4 lbs yellow turnips (rutabagas) peeled and cut into 2-in chunks
4 Tbsp (1/2 stick) unsalted butter
1/2 cup sour cream
2 tsp caraway seeds
1 tsp sugar
Salt and freshly ground pepper to taste
8 slices of bacon, cooked crisp and drained
Paprika

Preheat oven to 350 degrees F. Butter a 13 x 11 in. gratin dish.

Place turnips in a pot and add water to cover. Heat to boiling
over high heat. Reduce heat and simmer until very tender, 25 to
30 minutes. Drain turnips well and place in a mixing bowl.

Beat turnips with an electric mixer. Add the butter and sour cream
and continue beating 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 mixture to the prepared dish. Chop the bacon into small
pieces and sprinkle over the top of the casserole. Sprinkle lightly
with paprika. (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.
Makes 10 to 12 servings.

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