Easy Delicious Mashed Turnips
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Nutritional Guidelines (per serving) | |
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72 | Calories |
5g | Fat |
6g | Carbs |
1g | Protein |
Nutrition Facts | |
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Servings: 6 to 8 | |
Amount per serving | |
Calories | 72 |
% Daily Value* | |
Total Fat 5g | 6% |
Saturated Fat 3g | 15% |
Cholesterol 13mg | 4% |
Sodium 204mg | 9% |
Total Carbohydrate 6g | 2% |
Dietary Fiber 2g | 8% |
Total Sugars 4g | |
Protein 1g | |
Vitamin C 13mg | 66% |
Calcium 56mg | 4% |
Iron 0mg | 1% |
Potassium 222mg | 5% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Mashed turnips are a less starchy, more sharply flavored alternative to mashed potatoes. They have a bit of bite that is delightful alongside roasted meats of all kinds and are particularly well-suited to serving with lamb. "Neeps," as they call them in Scotland, is a prized side dish served with hearty stews and other slow-cooked and meat dishes.
Because turnips don't have the same level of starch as potatoes, you don't have to worry about over-mashing them and making them gluey. This also means they don't have the same fluffy texture as potatoes, and yes, they can be a bit bitter in comparison to potatoes. Mashed turnips, however, offer a pleasant, creamy texture that makes a nice side dish or base for roasted meat or vegetables.
Watch Now: Easy and Delicious Mashed Turnip Recipe
Ingredients
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2 pounds turnips
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Fine sea salt, to taste
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1/2 cup whole milk or cream
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3 tablespoons butter
Steps to Make It
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Gather the ingredients.
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Rinse and peel the turnips. Cut them into large, even pieces, which will help ensure that they cook at the same rate. Put the turnip chunks in a pot, cover them with cold water, and bring to a boil. Salt the water.
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Cook the turnips until they're very tender when pierced with a fork, about 10 to 15 minutes after the water comes to a boil.
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Meanwhile, gently heat the milk in a saucepan over low heat (or in a microwave-safe container for 15 seconds at a time on high power). Add the butter and melt it into the milk. Set aside.
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Drain the turnips thoroughly, return them to the pot, placing it over medium-low heat. Shake the pot slowly, but constantly, to keep the turnips moving (but not browning), for about 3 minutes to dry them out a bit. This will prevent them from becoming watery.
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Mash the turnips until they're as smooth as possible.
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Stir the warmed milk and melted butter into the mashed turnips. Add salt to taste; don't be shy, salt is the key to bringing out the best in all root vegetables. Serve hot. Enjoy!
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Tips
- You can mash these in more aggressive ways without worrying about them getting gummy—they've got less starch than potatoes. If you have a ricer, use it to "mash" the boiled turnips for a fabulously even texture. You can pulse them in a food processor or use a hand mixer to mash them.
- Know that mashed turnips are not as fluffy as mashed potatoes, so don't think you can serve them without people knowing you've made the switch! For a fluffier texture and a less intense turnip taste, substitute a few potatoes for some of the turnips.
- To make ahead of time: Transfer the mashed turnips to a casserole or other baking dish, cover, and refrigerate. When ready to eat, simply heat up in a hot oven (uncovered for a browned top).
How to Store Mashed Turnips
Mashed turnips will keep for 3 to 5 days in the refrigerator in a covered container. To reheat, simply return them a saucepan over medium-low heat, adding a little bit of water, milk, or cream to thin it out if need be. You can also microwave them for a minute or so until they're hot.
These turnips will also freeze well, too, for up to 3 months. Simply transfer to them to a freezer-safe container and leave about an inch of headspace. Thaw in the fridge or in the microwave when ready to use.
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