Recipe by Sascha
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."
Top Review by bchep84
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!
Directions See How It's Made
- Wash turnips and peel them.
- Slice thin across the grain to break vertical fibers.
- 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.
- Remove cover for last few minutes to cook away excess water.
- Add butter and sprinklings of salt and pepper, and mash turnips.
- Return to burner to heat through, then remove to a warm serving dish.