When I got inundated with turnips from my winter produce CSA last week (after trading my beets for more turnips), I started thinking of how to get creative with recipes. The first attempt was Bill’s spontaneous root vegetable melange. The next attempt was something you may have had with Thanksgiving dinner: mashed potatoes and turnip puree.
I had one very large purple turnip and only two Yukon potatoes. Ideally, I would have added a couple more potatoes, but it still turned out pretty tasty. All I did was peel and dice both vegetables, making them uniform size. Then I put them in a big pot of water and cooked the vegetables until tender (about 15-20 minutes). This also turned into a science lesson: I learned that turnips are less dense than potatoes and float to the top!
When they were done I simply mashed them and added a little buttermilk leftover from making butter, along with salt and pepper.
It was a delicious side dish to accompany roast chicken with gravy and oven-roasted carrots.