- 1 👉 What are turnips? 👈
- 2 👉 How to prepare turnips? 👈
- 3 👉 How to cut Turnips? 👈
- 4 🧑🍳 How to mash it? 🧑🍳
- 5 👉 Step 1
- 6 👉 Step 2
- 7 👉 Step 3
- 8 👉 Freezing 👈
- 9 👉 Serving 👈
- 10 🙋 Easy Delicious Mashed Turnips Recipe FAQs 🙋
- 11 👉 How long to boil turnips for mashing?
- 12 👉 How to thicken mashed turnips?
- 13 👉 What spices go well with turnips?
- 14 Mashed Turnips Recipe
The best turnips mashed made with frozen or whole turnips, all low-carb.
Learn the process of making mashed turnips using my short video clip. You can also the process photos further below.
This is a great side dish for the holiday season when you’re looking for a healthy simple, quick to cook moderately-calorie mash.
👉 What are turnips? 👈
The roots of turnips are round, with a size that is comparable to the size of a fist.
The varieties are numerous, but the most commonly used turnips are white, purple, or pink. They are usually where the roots have grown from the ground.
Turnips are made from the root and the leaves Both can be eaten and cooked with.
I love making turnip soup with greens using tops that taste similar to mustard-colored greens.
The root can be cooked as are most root vegetables, and young turnips can be even consumed raw, without cooking.
The turnip plant is frequently connected with tables (aka radi), little table (aka the radi), daikon radish as well as celery root, and Kohlrabi (aka German turnip).
👉 How to prepare turnips? 👈
Turnips are harvested using the roots and greens that are attached.
It is possible to cut the greens from the root and then use the tops to make soup.
The root vegetable is known to be covered with mud, particularly if it has rained prior to.
Make use of the veggie brush to clean off dirt and impurities.
Next, peel and cut your turnips.
Turnips are generally available in a variety of sizes, ranging from small to huge.
The easiest method for peeling a carrot was to use a standard small knife, as the skin of the turnip isn’t always easy to peel.
It is possible to try peeling your turnip using a good peeler, however, I discovered it to be a hassle when compared to peeling the root using a small knife.
My turnip is peeled an entire, however, should you have a large turnip I would suggest that cutting it in two pieces and peeling it once it’s at an acceptable size.
👉 How to cut Turnips? 👈
Making turnips is the simplest step you can ever do!
The flesh of the turnip root is quite difficult to cut (except the baby turnips) and you’ll require a big knife to slice through the flesh in one cut.
Once you’ve removed your turnip root, slice it in two, then cut it into smaller cubes.
It’s the same way you cut the potato.
In order to prepare the mash, you should cut the cubes of turnip into smaller pieces to ensure that they cook more quickly.
🧑🍳 How to mash it? 🧑🍳
You can make your mashed turnips after you’ve removed your root of the turnip, then chop it in smaller bits for cooking.
I show the process in three simple and steps that are easy to follow.
You can find the entire recipe along with directions and information on the ingredients at the bottom of this blog post on the recipe card printable and the instructional video.
👉 Step 1
Cut pieces of turnip root in a bowl and fill with water.
Add salt to the mix to ensure that the turnip mash will be flavorful.
Do not skip salting your vegetables otherwise the mashed turnips you make will end up being bland and boring.
Bring to a boil, and cook the turnips until tender.
👉 Step 2
Remove the cooked turnips off the heat and strain them.
Put the pieces of turnip back in the pot.
Sprinkle with black pepper, and then add rich creamy sauce to cook the roots.
👉 Step 3
Make the turnip pieces and mash on moderate to low heat using potato mashers or a hand blender.
The juices of the root tend to leak out when you mashing which is why it’s important to mash it at the temperature to ensure that the mash forms properly.
Reduce to your desired consistency of mash.
Make sure you serve your mash while it’s still warm and garnished with fresh chopped chives , and drizzled with cream, butter, or ghee.
👉 Freezing 👈
Yes, you can freeze the cooked turnips.
Make the mashed turnips according to the recipe’s instructions.
You might want to make batches since smaller portions are simpler to remove from freezers.
Place the food in an airtight freezer container that is freezer-friendly.
It is possible to store the mash of turnip for approximately 6 to 12 weeks in the freezer if it is not defrosted between.
To defrost, just keep it in the fridge for a few hours or put it on the frozen tray to get your mash defrosted evenly.
You are then left with the mashed turnips to allow you to serve it as an accompaniment dish.
👉 Serving 👈
I enjoy my mashed turnips in a way that is quite unique and it’s basically exactly the same way I enjoy my potatoes mashed.
Mashed potatoes, poached or fried eggs, along with a salad on the side is what I serve with my turnip roots mashed.
It’s a balanced and nutritious healthy meal.
You might also enjoy these mashed turnips for an accompaniment to roast turkey, gravy, and other tasty holiday-themed food items.
The turnip mash is an excellent side dish to meatloaf, roasted pork roast chicken, and grilling fish.
🙋 Easy Delicious Mashed Turnips Recipe FAQs 🙋
👉 How long to boil turnips for mashing?
The cooking time for your turnips is contingent on the size of the cut. Turnips that have been peeled and divided into cubes of 1-inch require about twenty minutes for cooking.
👉 How to thicken mashed turnips?
The mash of turnips is thickened by cream. An easy way to thicken the turnip puree if it’s too liquid would be to make use of the spoonful of All-Purpose Flour in place of cream during your cooking. The flour aids in thickening the puree of turnips.
👉 What spices go well with turnips?
Season and improve your mash with different recipes using mashed turnips. It is possible to spice the mash-up with the dried oregano or nutmeg, or ground caraway. Seasoning blends like Italian spice and Herb de Provence are suitable also.
Mashed Turnips Recipe
- 2.2 pounds Turnip peeled and cut
- Water to boil
- 1 Teaspoon Salt
- pinch Black Pepper
- 4.4 ounces cream *see NotesTo garnish:
- Chives chopped fresh
- Place the cut turnips in the pot and fill with water. Add salt to taste.
- Cook and boil turnips until to soft.
- Remove cooked turnips from the pan and strain out the water. Return the turnips in the pan.
- Sprinkle with black pepper, then mix in the cream.
- Blend or mix your turnips with medium to low heat to an appropriate consistency.
- Serve hot with a dollop butter and fresh chopped chives.