Like mashed cauliflower, this is a great low carb substitute for mashed potatoes. The method is pretty much the same too, so it’s quite easy and low-touch. Turnips usually have a little pepperier flavour than the more neutral cauliflower, so pay attention to that when you’re pairing it with a side or determining which flavors you plan to enhance the basic mash with. It goes well with quite a few cheeses, black pepper, a little salt, or even just butter and milk.
Tonight, since I’m putting this with my Horseradish Steak Roulade, I wanted an earthier, tangier flavor to my turnip, so I used crumbled Gorgonzola.
Time: 20 Minutes
- Turnips (2 medium ones per person is a good amount for a side)
- Milk (maybe…depends on how long your boil your turnip for…more on that in “Method”)
- Wash your turnips, and cut the ends off
- Cut the turnips into quarters, and boil until they are soft.
- Transfer the turnip quarters to a food processor, and add a little butter
- Pulse until smooth. If you cooked the turnips to the point that they are very soft, you will not need any additional liquids. If the mixture isn’t quite smoothing, add a little milk…you won’t need much.
- Pour your puree into a pan (I usually rinse the one I boiled them in, and return them to that once the water is emptied…less to clean later!)
- Add Gorgonzola
- Heat for a few minutes to melt the cheese just as your other food nears completion
- Plate, Devour, and Enjoy!