Boiled Mashed Turnips are a simple and delicious side dish that brings warmth to any meal. This recipe transforms the humble turnip into a creamy and flavorful creation that is sure to please your family and friends.
Why Make This Recipe
Making Boiled Mashed Turnips is a great way to incorporate more vegetables into your diet. Turnips are low in calories and packed with nutrients. This dish is not only nutritious but also easy to prepare, making it a perfect choice for busy cooks. The combination of creaminess from almond milk and the richness of butter creates a comforting side that pairs well with meats and other main courses.
How to Make Boiled Mashed Turnips
Ingredients:
- 2 lbs medium turnips, peeled and cut into 1-inch uniform chunks
- 1 tbsp fine sea salt, divided
- 2 tbsp unsalted butter, softened
- ¼ cup unsweetened plain almond milk, warmed
- 1 tsp freshly ground black pepper
- ½ tsp garlic powder (optional)
- 1 tsp fresh chopped thyme (optional, for garnish)
Directions:
- Rinse, peel, and cut the turnips into 1-inch chunks.
- Fill a 4-quart stockpot with 3 quarts of cold water. Add ½ tbsp of salt and bring it to a rolling boil.
- Add the turnip chunks to the boiling water, return to a gentle boil, reduce heat to medium-low, cover, and simmer for 18 to 22 minutes until fork-tender.
- Drain the turnips in a colander for 3 minutes, then return them to the warm pot over low heat. Stir for 1 to 2 minutes to evaporate excess moisture.
- Add the softened butter and mash with a potato masher until coarse. Then stir in the warmed almond milk, remaining ½ tbsp of salt, pepper, and garlic powder (if using).
- Continue mashing for 2 to 3 minutes until you reach your desired smoothness. Taste and adjust seasoning if needed, then transfer to a serving bowl.
- Top with fresh thyme (if using) before serving warm.
How to Serve Boiled Mashed Turnips
Serve Boiled Mashed Turnips warm as a hearty side dish. They pair wonderfully with roasted meats, grilled fish, or alongside a vegetarian entrée. Feel free to add your favorite toppings like additional herbs or a drizzle of olive oil for an extra touch.
How to Store Boiled Mashed Turnips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a pot over low heat, adding a splash of almond milk to restore the creamy texture.
Tips to Make Boiled Mashed Turnips
- Make sure to cut the turnips into uniform chunks to ensure even cooking.
- Feel free to adjust the seasonings to your taste. Adding more herbs or spices can add a unique flavor.
- For a richer taste, try using regular milk or cream instead of almond milk.
Variation
You can customize this recipe by adding other vegetables like potatoes for a more traditional mashed potato flavor. Adding a pinch of nutmeg can also give it a warm and fragrant twist.
FAQs
Q: Can I use frozen turnips for this recipe?
A: Yes, you can use frozen turnips. Just adjust the cooking time as they may cook faster than fresh turnips.
Q: Is there a vegan option for this recipe?
A: Yes! Simply use almond milk and omit the butter or replace it with a plant-based butter alternative.
Q: Can I make Boiled Mashed Turnips ahead of time?
A: Absolutely! You can prepare them a day in advance and reheat them when you are ready to serve. Just be sure to store them properly in the fridge.
Boiled Mashed Turnips
A simple and delicious side dish that transforms turnips into a creamy and flavorful creation.
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
- 2 lbs medium turnips, peeled and cut into 1-inch uniform chunks
- 1 tbsp fine sea salt, divided
- 2 tbsp unsalted butter, softened
- ¼ cup unsweetened plain almond milk, warmed
- 1 tsp freshly ground black pepper
- ½ tsp garlic powder (optional)
- 1 tsp fresh chopped thyme (optional, for garnish)
Instructions
- Rinse, peel, and cut the turnips into 1-inch chunks.
- Fill a 4-quart stockpot with 3 quarts of cold water. Add ½ tbsp of salt and bring it to a rolling boil.
- Add the turnip chunks to the boiling water, return to a gentle boil, reduce heat to medium-low, cover, and simmer for 18 to 22 minutes until fork-tender.
- Drain the turnips in a colander for 3 minutes, then return them to the warm pot over low heat. Stir for 1 to 2 minutes to evaporate excess moisture.
- Add the softened butter and mash with a potato masher until coarse. Then stir in the warmed almond milk, remaining ½ tbsp of salt, pepper, and garlic powder (if using).
- Continue mashing for 2 to 3 minutes until you reach your desired smoothness. Taste and adjust seasoning if needed, then transfer to a serving bowl.
- Top with fresh thyme (if using) before serving warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For reheating, add a splash of almond milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 15mg
