On a recent trip, I picked up the purple-hued turnips in the photo above. I wasn't sure how I was going to prepare my new produce purchase, but decided to buy them anyway. The turnips sat in my refrigerator for about a week and a half before my Turkey and Wild Mushroom Mini Meatloaf dinner a couple nights ago. My family loves Mashed Cauliflower, therefore I thought made my turnips would be good candidates for a mashed version of themselves.
Ooooooh! They did not disappoint. We liked them even better than the Mashed Cauliflower. Upon mashing, the turnips do not become completely smooth; the resulting dish is more on the chunky side. The addition of the Parmesan cheese is a pleasant contrast to the slightly sweet turnip flavor.
Break the mashed potato habit. Turnips are loaded with vitamin C, and Mashed Turnips with Parmesan are a welcome side dish to your winter dinner table.
|Mashed Turnips with Parmesan|
Mashed Turnips with Parmesan
about 4 turnips, peeled and cut in large dice
1/3 cup shredded Parmesan cheese, with extra for sprinkling to top
3 tablespoons mayonnaise
salt to taste
Place the turnips in a large pot and and enough cold water to cover. Bring to a boil and reduce heat to a gentle boil. Cook turnips for about 20 - 30 minutes or until fork tender.
Drain well and return to pot. Mash turnips until they a slightly chunky. If necessary, turn the heat on medium and cook off any liquid that has accumulated. Add the Parmesan cheese and mayonnaise and stir to combine. Season to taste with salt and sprinkle with extra Parmesan cheese if desired.