Mashed Turnips With Red Onion and Sage
MAKE IT SHINE!
ADD YOUR PHOTO
I modified a recipe I found on Foodnetwork.com and it turned out delicious! I'm posting it here so I don't forget how we made it. The almond milk I used was homemade almond milk with nothing in it other than almonds and water. I've noticed most of the store brands add sugar and chemicals. I suppose you could use real milk or cream too, but it was amazingly light and delicious with the almond. I prefer to keep these chunky rather than extra smooth due to the high water content in the turnips. I imaging this would taste great if you baked it with cheese too!
- Ready In:
- 30mins
- Serves:
- Units:
ingredients
- 4 -6 large turnips, cubed
- 1 -2 small potato, peeled and cubed
- 3 tablespoons butter
- 1⁄2 cup chopped red onion
- 2 tablespoons chopped fresh sage
- 1 cup almond milk
- salt and pepper
directions
- Put turnips and potatoes in salted cold water, bring to a boil, and simmer covered for 20 minutes, until fork tender.
- Meanwhile, melt butter over medium heat. Add onion and sage, sautéing until the onion is tender, the sage is fragrant and the butter is brown.
- Season w salt and pepper.
- Add the almond milk, bring to a simmer and let thicken slightly.
- Drain turnips and potatoes. Add milk mixture and mash.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@rsnelling42
Contributor
@rsnelling42
Contributor
"I modified a recipe I found on Foodnetwork.com and it turned out delicious! I'm posting it here so I don't forget how we made it. The almond milk I used was homemade almond milk with nothing in it other than almonds and water. I've noticed most of the store brands add sugar and chemicals. I suppose you could use real milk or cream too, but it was amazingly light and delicious with the almond.
I prefer to keep these chunky rather than extra smooth due to the high water content in the turnips. I imaging this would taste great if you baked it with cheese too!"
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
I modified a recipe I found on Foodnetwork.com and it turned out delicious! I'm posting it here so I don't forget how we made it. The almond milk I used was homemade almond milk with nothing in it other than almonds and water. I've noticed most of the store brands add sugar and chemicals. I suppose you could use real milk or cream too, but it was amazingly light and delicious with the almond. I prefer to keep these chunky rather than extra smooth due to the high water content in the turnips. I imaging this would taste great if you baked it with cheese too!
