New Vegetable Experiments – Mashed Turnip

by katerina on May 27, 2009

Mashed TurnipTurnip is another new vegetable to me. I have talked before about how, when I was growing up, my family only ate lettuce, carrots, tomatoes and peas so I won’t bore you with that again but suffice it to say I am trying to cook my way through all the vegetables I have never eaten or used. So far I have yet to meet one I don’t like. (See kale, brussel sprouts, eggplant, beets, sunchokes, etc)
When I was with J’s family for Easter they served mashed turnip and it was freaking delicious, so I have been meaning to try it for the last month or so. I looked for turnips last week at Trout Lake but couldn’t find any, but then I saw them at the store last night and decided to go for it.

It was actually pretty funny when I got to the counter at the store. The woman wasn’t sure what it was so I told her, but then she couldn’t find it in the system. Then I started questioning myself, maybe it wasn’t actually a turnip? I didn’t see a price or a label when I picked it up and so I think my expression made her doubt me and she called over several of her coworkers to weigh in on the fact that, yes, it was indeed a turnip. Whew. She said her family had grown up eating more conventional stuff too – so I guess I am not the only one who learned something?

Do you have any good turnip recipes? Would you be able to identify a turnip on sight? I wonder if they are easy to grow…

[print_this]Mashed Turnip
(serves 2-3)

1 600g turnip, or several, peeled and chopped into even pieces
1 tablespoon olive oil
1/4- 1/3 cup chicken or vegetable stock
salt and pepper to taste

Chop the turnip evenly. Just like potatoes: the bigger the pieces the longer they will take to cook, mine were about 1 1/2 inches or so. Put in a pot and cover with 2 inches of water and a pinch of salt. Bring to a boil and cook until fork tender. Mine took ~15 minutes. Drain and put back in the stove on low. Add olive oil and stock and mash. Add a healthy pinch of salt and a few grinds of pepper and taste. Correct as necessary.[/print_this]

Similar Recipes:
Mashed Cauliflower
Roasted Beets with Garlic and Marjoram
Grilled Kale and Swiss Chard



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