2 pounds small white turnips, or larger ones, halved
2 tsp Celtic sea salt
2 TBS beef broth
6 TBS Spectrum Organic Mayo
2 TBS sour cream
4 tsp Dijon-style mustard
2 dashes ground celery seed
1 hard-cooked egg
2 TBS finely minced onion
2 TBS finely minced celery
4 tsp finely minced green pepper
4 TBS minced parsley
Salt and freshly ground pepper to taste
Peel the turnips and place in water to cover. Add salt, bring to a boil, lower flame, and cook 20 to 25 minutes until turnips test done with a fork. Remove turnips from the water and dry on paper towels, then cut in small cubes. Toss turnips with broth while still warm.
Combine mayonnaise, sour cream, mustard, and celery seed.
When the turnips have stood in the broth 10 minutes, add sour cream-mayonnaise, and toss lightly. Dice the hard-cooked egg and add along with the onion, celery, green pepper, and parsley. Lightly toss again. Add salt and pepper to taste. Chill briefly and serve.
Note: Potato-Like Salad or even real potato salad should never be served icy cold for best flavor. If you are making this in advance, take it out of the refrigerator at least an hour before serving time.
Nutritional Info: 58.9 grams of carbohydrate in entire recipe; if serving 8, each serving contains 7.4 grams of carbohydrate.
Per Cup
Potato: 28 carbs, 4 fiber, 116 calories
Turnips: 8 carbs, 2 fiber, 36 calories
