Attempt these wonderful easy, creamy mashed turnips! The right substitute for mashed potatoes. For these of you who’ve been following The Kitchaissance Weblog, you will have tried my earlier mashed turnips recipe with cinnamon and brown sugar – you already know, this one? Effectively, in the event you’re not conversant in it, you need to give it a attempt. It’s scrumptious! After creating this recipe, I made a decision I’d attempt my hand at one thing a bit extra conventional, a mashed-potatoes-style mashed turnips recipe. I gathered some inspiration on-line and developed this straightforward, silky, creamy mash that you just’re certain to like!
What Goes in These Mashed Turnips
Turnips: Mashed turnips clearly require turnips. Medium to giant turnips work greatest, and I normally purchase about two.
Vegetable broth & water: A combo of veggie broth and water is what I exploit for steaming these turnips over the stovetop to melt them.
Heavy cream: This offers the silky, creamy, mashed potatoes really feel to this recipe. Just a bit bit goes an extended technique to create this texture.
Salt & pepper: All you want for seasoning is a little bit of salt and pepper. Conventional and attractive, this combo is a winner.
Sugar: I added a little bit of granulated sugar for some surprising sweetness.
Unsalted butter: Since I already seasoned these mashed turnips with salt, I made a decision to make use of unsalted butter. This additionally provides to that creamy, tender, mashed potato texture.
Easy methods to Make Mashed Turnips
This mashed turnips recipe is scrumptious and pretty simple to make! Right here’s a step-by-step breakdown of how I made this recipe:
- First, I rinsed and scrubbed the turnips. You should use a paper towel or small brush of some kind. Attempt to get the filth off the surface.
- Place the turnips on a reducing board and lower the ends off the turnips with a knife. Now, lower off the half with the pores and skin, reducing pretty carefully so that you get the pores and skin off with out dropping an excessive amount of of the turnips. (Be aware: When you have a extremely good peeler that you already know works properly for turnips or a paring knife, go forward and use that to take away the pores and skin as an alternative.)
- Subsequent, chop the turnips into cubes, then place the cubes in a colander, rinse them, drain them, and switch them to a big pan or Dutch oven to cook dinner over the stovetop.
- Add a cup of vegetable broth and two cups of water, cowl the pan, flip the warmth on medium to excessive and produce the broth and water to a boil. Uncover to examine each jiffy and ensure nothing is burning.
- Look forward to the turnips to cook dinner and soften. This will take between 20 and 40 minutes – simply regulate them. Look forward to a lot of the liquid to cook dinner out, however you don’t need the turnips to burn and stain the pan.
- When the turnips are tender sufficient to mash (check them with a fork to see), flip off the warmth, drain and remaining liquid in a colander, then switch them again to the pan. Add the heavy cream and cook dinner over medium warmth till a lot of the liquid has been absorbed.
- Now, switch the turnips to a big bowl and mash with a fork or handheld masher. After you’ve mashed manually for some time, switch the turnips to the bowl of a big stand mixer, and blend utilizing the whisk attachment.
- Add a pair tablespoons of unsalted butter, salt, and pepper, plus a little bit of sugar. Combine till all the pieces is totally mixed.
Different Strategies of Making Mashed Turnips
When you take a look at recipes for mashed turnips on-line, you’ll uncover many various strategies for making them. My methodology for this recipe is just like the strategy utilized in this recipe on the From a Chef’s Kitchen web site. It’s just about the identical besides she makes use of an immersion blender as an alternative of a stand mixer. She additionally says you should use a handheld masher rather than an immersion blender. I’d think about utilizing an immersion blender most likely creates the graceful texture you’re in search of way more simply, so use it you probably have one. My methodology for this recipe can be just like this recipe on The Spruce Eats the place they cook dinner the turnips over the stovetop in boiling water to melt earlier than mashing them.
Alternatively, you may attempt roasting the turnips to melt them earlier than mashing. I did one methodology of chopping the turnips after which roasting them in my first mashed turnips recipe linked right here, after which I did one other methodology of wrapping the entire turnip in tin foil and roasting it on this subsequent publish. Evaluating these two strategies, I a lot choose the second methodology in the event you’re going to roast your turnips earlier than mashing. With the second methodology, you merely wash the turnip, lower the ends off, coat the surface with a little bit of olive oil, wrap it in aluminum foil, and roast at round 400 levels for 90 minutes. By the point it’s carried out, it’s tremendous gentle and simple to mash. Plus, you don’t must do any chopping earlier than the turnip is softened, maybe none in any respect. In order that’s why it’s the simplest approach in my view. It’s additionally a lot simpler to mash than the primary roasting methodology I attempted.
Gear
When you’re making this recipe or any mashed turnips recipe, you is likely to be serious about buying some tools, like a Dutch oven or giant pan for cooking the turnips over the stovetop, a vegetable peeler or paring knife for peeling turnips, a handheld masher, a stand mixer, or an immersion blender. Relating to peelers, the Y-peeler is essentially the most extremely really helpful for peeling veggies like turnips in accordance with this text from Critical Eats. I’ve linked to a few of this tools beneath. I’ll earn a fee out of your buy as an Amazon affiliate.
You too can click on right here to view my publish on the brand new summer season line from Le Creuset which incorporates Dutch ovens or my earlier publish on Dutch ovens. Or you may browse the really helpful objects I’ve curated beneath. Click on on the title of the product or the place it says “Purchase Now” to view and buy on Amazon.
Tramontina Coated Spherical Dutch Oven, Enameled Forged Iron 5.5-Quart Matte White, 80131/035DS
Breville All In One Processing Station BSB530XL, Graphite & Silver
KitchenAid Artisan Collection 5 Quart Stand Mixer, Lavender Cream
Serving Options
These mashed turnips go nice with my Glazed Ham Seasoned Tofu with Greens. In addition they go nice with the glazed ham seasoned tofu and braised greens, like broccoli and carrots. Or, in the event you’re a meat eater, you may serve them with ham, pork, beef, etcetera. So many prospects!
Heath Advantages of Turnips
Turnips have the next well being advantages as detailed in my earlier publish, Well being Advantages of Turnips – Turning up the dietary worth:
- protecting impact towards cancers
- anti-hypertensive (lowers hypertension)
- anti-diabetic (combats diabetes by regulating blood sugar)
- antioxidant (prevents damaging results of free radicals)
- anti-inflammatory (combats redness, soreness, and so on.)
- hepatoprotective (protects the liver from injury)
- nephroprotective results (protects the kidney from injury)
Different Recipes for Mashed Turnips
Right here’s my mashed turnips with brown sugar and cinnamon recipe and one other publish the place I describe a distinct cooking methodology for mashed turnips that is likely to be a bit simpler for a few of you (and an choice so as to add extra sugar):
Different Facet Dishes from The Kitchaissance
2 medium turnips
1 cup vegetable broth
2 cups water
1 tbsp heavy cream
1/4 tsp salt
1/4 tsp pepper
1 1/2 tsps sugar
2 tbsps unsalted butter
1. Wash the turnips and scrub them with a paper towel or brush.
2. Minimize the top off the turnips, then lower or peel the pores and skin off, after which chop into cubes.
3. Place the cubes in a colander, rinse them, then switch to a Dutch oven or giant pan.
4. Add vegetable broth and water, cowl the Dutch oven or pan, and produce to a boil.
5. Check the turnips with a fork to see if they’re gentle sufficient to mash. As soon as a lot of the liquid has cooked out and the turnips are gentle sufficient to mash, switch them again to the colander and drain them, then switch them again to the pan.
6. Add heavy cream to the pan, and proceed cooking the turnips till they’ve absorbed a lot of the cream.
7. Switch the turnips to a big bowl and mash with a fork or handheld masher. You too can switch them to a stand mixer or immersion blender at this level to easy them out some extra.
8. Add the butter, salt, pepper, and sugar, and blend totally to mix.
Vitamin Info
That is the vitamin info label I crafted for my mashed turnips recipe. (These are my very own calculations and have not been reviewed by the FDA.)
