Mashed Turnips (Little House)

Sascha's Note:

Mashed turnips were as necessary in a farmer's feast as mashed potatoes. They're also extremely easy to make. Be sure you get purple topped turnips and not rutabagas. This recipe came from "The Little House Cookbook" by Barbara M Walker, and the food featured in "On The Banks of Plum Creek."

• Total Time: 40 mins
• Prep Time: 5 mins
• Cook Time: 35 mins

Ingredients:

Servings: 6

• 2 1/2-3 lbs turnips, without tops
• 3 tablespoons butter
• salt and pepper

Directions:

1. Wash turnips and peel them.
2. Slice thin across the grain to break vertical fibers.
3. Place in a kettle of water - 1/4 to 1/2 cups should do - and simmer, covered, until tender. This will take about 20 and 30 minutes.
4. Remove cover for last few minutes to cook away excess water.
5. Add butter and sprinklings of salt and pepper, and mash turnips.
6. Return to burner to heat through, then remove to a warm serving dish.

Reviews

[Chef #543150]

This was very good...I find that the longer you cook turnips the sweeter they become...cooking them al dente is probably why they were a bit nippy...my family loved them and they don't care much for veggies...Great recipe!

[coconutty]

I made this with one white turnip as a test. It tasted pretty good even though turnips are not one of my favorite vegetables, but they are probably useful in a low carb diet. They are a little nippy, similar to radishes. I sliced the turnip thinly and then diced it to shorten cooking time. I cooked it al dente; mashed some of the dice and left other pieces whole; added the other ingredients per the recipe.