Ingredients
Scale
- 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