I like turnips almost every way I’ve tried them. This, though, is one of my favorites. You basically just treat turnips like you would treat potatoes when mashing them. Some people like to split the difference by using half potatoes and half turnips for smashing combination. (Get it…smashing???)
Wash, peel and boil turnips in salted water until soft.
Drain turnips, making sure to leave in a little bit of the boiling water for flavor.
Mash with butter, milk, salt and pepper to taste.
It’s really that easy.
We kind of have turnips out our ears right now, which is fine by me. (Speaking of ears, isn’t this an awesome picture of my dog?!) Anyway, I really, really like turnips. People often ask me my favorite way to eat them, and I confess that–provided they’re good and sweet–I like to eat them raw. I just peel ’em, slice ’em and eat ’em raw. Yummy.
My household is divided on turnips. We all eat them, because that’s what is occasionally on the table, but we don’t all love them every way they’re prepared. I think I can safely say that this is the way the kids prefer them.
turnips, topped, peeled and chunked into bite-sized pieces
Put the turnips in a pot and add a couple of inches of cold water.
Sprinkle the turnips with a little bit of salt, a little bit of sugar, and a pinch of pepper. (Keep in mind that you can always add more, so don’t be heavy-handed.)
Add a tablespoon or so of butter, then simmer, covered, until fork-tender.
Add another tablespoon of butter and enjoy.
This is a wonderful way to use up odds and ends in your crisper drawer.
Any combination of the following, washed and peeled (if necessary), then cut into similar-sized chunks:
winter squash (acorn, butternut, Hubbard, buttercup, etc.)
Toss vegetables with olive oil and seasoning of choice (herbal, lemon pepper, Cajun, whatever), then spread out onto a baking sheet in a single layer. Bake at 400 for 20-30 minutes, or until tender.