4 medium turnips
2 teaspoons lemon juice or white vinegar
1 cup nondairy milk (I use soy)
4 teaspoons horseradish
1. Preheat oven to 350°F. Roast turnips 35-40 minutes or until tender. Mix lemon juice or vinegar and milk for vegan buttermilk.
2. Remove from oven and let cool slightly. Remove top and bottom and any spots. Roughly chop.
3. Add chopped turnips, horseradish, salt and milk to a food processor or a magic bullet. Blend until smooth.