Tuesday, October 21, 2008

turnip potato mash.

Oh, it is that time again! The time of cold nights, comfort foods, bread in the oven, and the slow cooker on the counter. In our CSA box we have been getting those end of season root veggies which go so well with all of that cold weather food. One of my favorites is turnips.

I love making the first of the season turnip potato mash. So good!

::turnip potato mash::

8 turnips, chopped
5-6 medium potatoes, chopped
2 Tbsp butter
1 tsp sea salt (or to taste)
freshly ground pepper
1-2 cloves of soft roasted garlic (optional)
1/3 cup freshly grated Parmesan
fresh or dried herbs, if you like (I added dried thyme from our garden)

Put the chopped turnips & potatoes in a pot with water (enough to cover). Bring to a boil, and then cook on medium heat for about 15 - 20 minutes, until soft. Drain and toss into a casserole pan. Using a fork or potato masher, mash the cooked root veggies. Add the butter, roasted garlic, salt & pepper, herbs and then mix. Sprinkle most of the Parmesan over the top. Place the casserole pan into a pre-heated 350ยบ oven. Bake about 20-30 minutes until the top is golden. Let cool a bit and then serve with a little bit of the fresh Parmesan sprinkled over the top.

Great side dish!

I know many people just boil and mash their turnips and serve without the baking step, but I find turnips a bit more watery than potatoes. Baking a bit helps thicken the dish a little, and also gives a nice boost of flavor on top from the baked parmesan!

ingredient tip::
Turnips may be a 'starch' veggie, but they contain only about one third of the calories as an equal amount of potatoes. Turnips are a great source of vitamin C, fiber, folic acid, manganese, panthothenic acid and copper. They also contain a good amount of thiamine, potassium, niacin, magnesium, riboflavin and the vitamins B6 and E.

And with turnips don't throw away those greens! Turnips Greens are packed with vitamins and minerals. We like to saute them in a pan with a little olive oil, minced garlic, salt & pepper and a splash of good balsamic. Takes only a minute and they are super tasty!


TennZen said...

Oooh, Denise! This looks FAB! I will have to give it a try. Thanks for sharing this!

Bethgem said...

I just gave my parents like five cups of roughly mashed turnips and potatoes, mashed-potato style (my mom loves turnips). It turns out we don't care for the bitterness of turnips in chunks, but I think I will try them again after I get a food processor and really whip them; your recipe looks enticing. I used roasted garlic, too! But the Parm sounds like a good addition - a strong flavor. I do agree about the watery factor.

Jenny said...

Yum! It looks delicious. We have about 20 lbs of turnips and 50 lbs of potatoes languishing in boxes so this seems a perfect recipe for them!