Prep 5 mins
Cook 35 mins
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."
- 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.
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!
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.