Turnips are root vegetables, cousin to radish and arugula, they have a crisp texture when raw and a creamy texture when cooked. Raw turnip adds a savory, peppery bite to dishes that will soften to more of a savory, slightly sweet nibble when cooked. Turnips are teeming with taste! Our recipe for Turnip-Potato Mash brings together the earthy-sweet flavor of potato, the slight peppery flavor of turnip, and the deep savory & sweet spice of curry and garlic. Flavorful, delicious and colorful, Turnip-Potato Mash will dance across your tongue in Siberian Wallflower colored shoes!
Fun fact: Wallflowers, so named because they reseed freely and are prone to growing in wall crevices and pavement cracks, are a medicinal herb with vibrant blooms; Siberian Wallflowers often have warm yellow flowers similar to the color of this dish.
Turnip Storage Tips: Remove tops and roots, store in a sealed container or a ventilated bag in crisper drawer of refrigerator. Store greens separately, unwashed in sealed container or bag.
Ingredients
Instructions
- Scrub & trim turnip and potatoes; peel.
- Cut potatoes. Cut turnips into smaller pieces than potatoes, as they cook slower.
- Add cut vegetables to a medium pot and fill with cold water until water level well covers vegetables.
- Bring to a boil over high heat. Reduce heat to medium, maintaining a soft boil. Cook until vegetables are soft, about 15-20 minutes depending on the size of your cuts. Turn off heat and drain. Return to pot.
- In the pot, mash the vegetables until smooth with only a few small lumps.
- Add milk, olive oil, garlic, curry, salt & pepper. Beat with a spoon until well blended.
- Taste, adjust seasoning. Serve hot.
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