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Mashed Turnips (Little House)

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."

Ready In:
40mins
Serves:
Units:

ingredients

  • 2 12 - 3 lbs turnips, without tops
  • 3 tablespoons butter
  • salt and pepper

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sascha
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@Sascha
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"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.""
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  1. 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!
    Reply
  2. 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.
    Reply
  3. 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."
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