Turnip Mash

Turnips are in season, and there are so many! I found that this recipe from A Road More Balanced inspired me to use turnips, which I admit are not my favorite root veggie. The truffle oil adds an amazing dimension of deliciousness. If you don’t have turnips, it would be easy to substitute other white root veggies, such as potatoes or parsnips. The recipe can easily be made vegan.

Ingredients

  • 3 medium turnips, peeled & quartered
  • Extra virgin olive oil
  • Sea salt & pepper
  • 1 T fresh thyme
  • 1 small leek or 2 – 3 baby leeks, sliced in thin circles
  • 1.5 C cooked great northern beans
  • Milk, optional
  • Butter or truffle oil, optional

Directions

  1. Preheat oven to 350*F.
  2. Toss turnips with olive oil, season with salt, pepper & thyme. Roast for 30 – 40 minutes, tossing occasionally, until tender & lightly golden. Add leek & beans during last 10 minutes of roasting.
  3. Remove from oven & puree with a handheld blender, adding a dash of milk if needed to achieve smooth consistency. Season to taste, stirring in butter if desired or drizzle individual servings with truffle oil.
About Genevive Bjorn

Award-winning freelance journalist based in San Diego, covering health, medicine, culture and travel.

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