This time of year, my mind wanders to thick hearty bowls of mashed potatoes; warm and cozy, wrapped in nostalgia. White potatoes, semi-unfortunately, aren’t a part of the high nutrient payload way we are trying to eat these days.
On the plus side, Idaho’s best aren’t the only tubers that purée into loveliness. This mash won’t win any beauty contests, but it is good. Thinner than starchy potatoes, and (at least this version) not as silky, these mashed turnips are still something to be reckoned with. Stout in their own way, with ribbons of decadent butter, homey garlic and a little something extra from stock.
Full Of Flavor Root Veg Mash
1 lb. turnips, chopped into 1/4 to 1/2 inch cubes
1 Tbsp. butter
1/4 c. or less vegetable stock
1 tsp. granulated garlic
Salt & pepper to taste
Boil the turnips in a large pot of salted water 6-10 minutes or until tender. Drain and add to the bowl of a food processor with the butter and garlic. Let run, drizzling in vegetable stock until your desired consistency is reached. Salt & pepper to taste.
Serves 3 as a vegetarian, gluten-free, paleo-friendly fall side dish.
Gastography 