Turnip Recipe
Turnips, part of the Brassica family, have been cultivated for thousands of years. Ancient Greeks and Romans used them as a staple food, particularly in colder climates where other crops struggled
Equipment
- Large pot
- Colander
- Potato masher or immersion blender
- Medium skillet
- Serving dish
Ingredients
- 3 medium-sized turnips, peeled and cubed
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- ¼ cup heavy cream (optional for extra creaminess)
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare the Turnips: Wash and peel the turnips, then cut them into uniform cubes to ensure even cooking.
- Cook the Turnips: Bring a large pot of salted water to a boil. Add the turnip cubes and cook for about 15 minutes, or until fork-tender. Drain them using a colander.
- Mash the Turnips: Return the cooked turnips to the pot. Use a potato masher or immersion blender to mash them to your desired consistency.
- Prepare the Herb Butter: In a medium skillet, heat the olive oil and butter over medium heat. Add the minced garlic and thyme leaves. Sauté until fragrant, about 1-2 minutes.
- Combine Everything: Pour the herb butter over the mashed turnips. Mix thoroughly, adding the heavy cream if you’d like a smoother texture. Season with salt and pepper to taste.
- Serve and Garnish: Transfer the mashed turnips to a serving dish. Garnish with fresh parsley and serve warm.