Why is it that some of the best growing vegetables in the garden are also arguably the least delicious (see pickled radishes)? As the wife of an agricultural virtuoso (some of you may know them as “farmers”), I am responsible for making the less desirable veggies tasty. As you may imagine, my family ends up with the lion’s share of the produce that doesn’t sell. Turnips are a low-calorie, nutrient-dense tuber, high in fiber, vitamin C and potassium. This method of preparing turnips is so named because it transforms the underrated vegetable into a taste bud pleasing dish that rivals it’s family member, the ubiquitous potato.

Mashed Poturnips

3 lbs peeled, cubed turnips

2 tbsp butter

1 tbsp olive oil

¼ cup minced shallots

2 cloves minced garlic

½ cup milk (optional)

Kosher salt

Freshly ground pepper

  1. Boil turnips in salted water for ~35 minutes, or until they are almost translucent and fork tender. Drain and process turnips with an immersion blender or food processor.
  2. While turnips are being pulverized, heat butter and olive oil on medium-low heat in a deep pan. Note: the olive oil has a higher smoke point than the butter, thereby keeping the butter from burning. This is very handy if you’re not the most attentive cook <cut to me>. Once the butter is melted add shallot and onion, sautéing until fragrant and starts to become translucent (about 1-2 minutes).
  3. Add mashed turnips to garlic butter and combine. Stir in milk if desired for a creamier texture. Add salt and pepper to taste.

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