We cook with Turnips fairly frequently, but as we were reflecting, we noticed that we often try to use them to fill in for potatoes. While they do an admirable job in that capacity, we felt that we weren’t really being fair to the humble turnip by always asking it to be something it’s not. So for this dish, we fully embraced the true turnipy goodness and even included some of the root veggie’s non-starch friends to come along for the ride. The result was an unabashed, fully infused veggie side dish!
We served this with Garlic Pork Loin (Recipe coming soon), but it would also go well with turkey breast, chicken thighs, or even roasted or braised rabbit (if you want to embrace your inner Mr. McGregor).
Time: 35 Minutes
- Red Pepper (You can also use roasted red peppers rather than roasting your own)
- Baby Arugula
- Optional: A little flour to thicken at the end
- If roasting your own red pepper, start heating your oven to 400 degrees F. Wash your pepper, cut it into slices (removing stem and seeds), wrap it in foil, and roast for 15-20 minutes.
- While your red pepper does its thing, wash and slice your turnips. Then, add then to a pot with water, and bring everything to a boil for 10-15 minutes.
- Drain your turnips, and add them to the bowl of your food processor. When your red peppers are ready, carefully pull the foil packet from the oven, and add your red peppers (and the resulting water) into the food processor as well.
- Pulse to begin to puree. You will also want to add a little milk and butter during this step to achieve your desired consistency and to enhance end result flavours.
- When your mash is done, pour everything back into your pot, and bring to a simmer.
- Add and stir in your baby arugula, and cook until it wilts.
- If your mash is a little liquidy, stir in a little flour to thicken.
- Plate, devour, and enjoy!