While looking for a yummy side dish to go with my sirloin pot roast left over, which I reheated on my Foreman grill, I found a recipe for a Sweet Potato Turnip Swirl on AllRecipes.com. It sounded great, but sweet potatoes have a pretty high carb count. This is an adaptation of that recipe from Robyn Webb. I replaced the sweet potato with butternut squash and just mashed them instead of doing a puree. The result is a delicious alternative to mashed potatoes or mashed sweet potatoes.

2 medium Turnips, peeled and cubed, about 2 cups
1 cup Butternut Squash, peeled and cubed
1 teaspoon minced fresh Ginger Root
1 tablespoon Butter
1 tablespoon Sugar Substitute
1 teaspoons Orange Extract
1/2 teaspoon grated Orange Zest

Put the turnips and butternut squash in a saucepan over medium high heat, add enough water to just cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain and mash in the pan.

Add the ginger, butter, sugar, and orange and mix well. Cook on low heat for a few more minutes to melt the butter and blend the flavors in.

Makes 6 servings.

Nutrition Info per serving: Calories: 46 Net Carbs: 4.9 Protein: .7

Posted on 1/10/2013