Herbed Mashed Turnip

Swap out potatoes for turnips and lower both the calories and the carbs without compromising on taste! Herbed Mashed Turnip is rustic and simple, but the flavour suggests otherwise! Ground nutmeg and fresh herbs like rosemary, thyme, and sage will have you making this side over and over again!

Who doesn’t love root vegetables? I love the fact that they’re available all year round. And, they’re also inexpensive and loaded with nutrients. And, they can take almost any seasonings and/or flavours you’re willing to throw at them.  Herbed Mashed Turnip is one of the easiest side dishes you’ll ever make. And, the really cool thing about this dish is everyone loves it!

Mashed potatoes have pretty much always been a thing and everyone is familiar with them. But, if mashed potatoes – and even mashed cauliflower – are good, why not try other root vegetables too? This side tastes rustic and homey, but the freshness from the thyme, sage, and rosemary knocks the humble turnip right out of the park!

ROOT VEGETABLES

I absolutely love root vegetables! I would turn down green, leafy vegetables any time for something like turnips, potatoes, beets, parsnips, etc. In fact, you can find many of my favourite root vegetable recipes here at Lord Byron’s Kitchen. They’re super versatile and healthy too. If I’m not mashing them as you see here in this Herbed Mashed Turnip recipe, I’m preparing them as a soup, a side, or even a snack! For example, have you ever tried to make your own Vegetable Chips? So good!

When it comes to sides, I’m always in the mood to eat Maple Glazed Squash, Rosemary Roasted Radishes, or Oven Roasted Beets. And, if I’m to recommend soups using root vegetables, it would be a disservice not to mention my all-time favourite soup, which is this Poor Man’s Soup. Oh my, I could eat that every day and never grow tired of it! I have another soup that has both root veggies and lentils. It’s certainly a protein-filled vegetarian soup perfect for colder weather dinners.

MASHED VEGETABLES ARE A FAMILY FAVOURITE

Mashed turnips, carrots, or potatoes were always a staple when I was growing up.  My mom would often prepare a dish consisting of mashed root vegetables. She would serve it as a side with roast chicken, pork, beef, or even moose.  Yes, moose!  If you haven’t tried it, you should!

In a working family, it was an easy way to get vegetables onto a dinner plate without much fuss.  And, besides, who can say no to mashed vegetables?  Sure, we’re all familiar with mashed potatoes, and for the most part, we all love mashed potatoes, but why not other root vegetables as well?

I’ve eaten this dish as a dinner guest on a few occasions. I distinctly remember tasting a sweetness above and beyond the natural sweetness of the turnips.  Many home cooks will often pair mashed root vegetables with a little brown sugar.  If you want to add a tablespoon or so of brown sugar, you can certainly do so.  It’s actually quite delicious, but for me, it tends to be a little too sweet.

INGREDIENTS NEEDED FOR THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Turnip – You can use rutabaga too. You will need 4 cups of diced turnip.
• Salt and Ground Black Pepper
• Ground Nutmeg – I add nutmeg to most of my root vegetable recipes.
• Fresh Herbs – Use your favourites here. I’m using fresh thyme leaves, sage leaves, and a sprig of rosemary. You may want to add some fresh parsley too for colour, freshness, and garnish.
• Butter
• Sour Cream – I like to use full fat because it’s less watery.

HOW TO MAKE HERBED MASHED TURNIP

Begin by adding the turnip to a pot. Add just enough water water to cover. Season with salt and over medium-high heat, cook until fork tender. This should take about 20-25 minutes. Once cooked, drain the turnip well.

Return the turnip to the pot and add the salt, ground black pepper, ground nutmeg, and butter. Using a masher, mash the turnip until it has the consistency of mashed potatoes.

Add the remaining ingredients to the pot and stir into the turnip. (If you prefer a creamier mashed turnip, go ahead and add the sour cream now. It is completely optional.) Serve and enjoy!

FAMILY DINNER OR THANKSGIVING – IT’S ALL GOOD!

I remember back to my childhood when my mom must have been feeling a little extra fancy or festive. She would plate mashed turnips using her big ice cream scoop.  Sitting on the plate next to roasted chicken, with a side of Preserved Mustard Pickles, were two perfectly moulded mounds and a pool of hot chicken gravy.  Oh, I miss my mom’s cooking!

I could go on and on about how delicious this dish tastes and about how good it is for you. But, I don’t think I have to do that.  It’s a simple, rustic, home-style dish that tastes great. It gets vegetables onto the table quickly and easily, costs next to nothing in terms of ingredients, and is loved by one and all.  

Perfect for a Thanksgiving or Christmas dinner, but also, a great accompaniment to any cool fall/winter evening family meal!

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!