It’s a 20 minute side dish!
Less, if you play your cards right.
These are turnips, friends. Friends, meet turnips. They’re delicious, cheap, and underused. You’re going to want to try them ASAP.
Also, I’ve learned via the Google Machine that they contain about one third the calories of potatoes. They’re a good source of fiber and vitamin C, too! So….we should learn to love them, yes? YES.
These are mashed, and simple, and lovely. The secret is cooking them in milk, which makes a really nice creamy texture when served. Brown butter and crispy sage over the top well…..I gotta be me.
Now, if you want to peel the turnips you can. I didn’t, so I scrubbed them, just like I do with beets, potatoes, and carrots. However you prep your turnips, cut off the stem and root ends (if you buy greens with yours save them and cook ’em!), and cut them into chunks. Mine were a little larger than one inch, and they cooked pretty quickly. However large or small you cut these guys, just make sure they’re similar in size.
Cover the pot and bring the milk to a boil, then reduce the heat and let the turnips simmer for 15 – 20 minutes until they’re very soft. Drain them and save some of the cooking liquid! You might need it later. Place the turnips in a food processor or blender with a sprinkle of salt.
Puree the turnips until they’re smooth, then taste them. Add more salt if you’d like! If the turnips are very thick, add some of the cooking liquid. Mine were thin, so I didn’t add anything else to them.
Now, for the sage brown butter. Make this while the turnips are cooking! Add a tablespoon or 2 of the butter to a small skillet over medium heat with the sage leaves. Allow the sage leaves to become coated in the butter – they’ll turn dark green and slightly brown.
- 4 large or 6 medium turnips, scrubbed, ends removed, and chopped into 1-inch chunks
- 3 cups milk
- 4 tablespoons butter
- 16 sage leaves (1 small handful)
- In a saucepan, cover the turnip chunks with milk. Cover the pan, and turn the heat to medium-high. When the milk boils, reduce to medium low and simmer the turnips for 15 - 20 minutes until very tender.
- While the turnips are cooking, heat half the butter with the sage leaves in a small pan. Toss together for 5 minutes until the sage leaves are dark brown, then remove the sage leaves. Add the remaining butter to the pan and swirl it to mix with any remaining sage butter until foamy. When the butter foams, turn the heat off and swirl the butter until brown bits form on the bottom of the pan. Set aside.
- Drain the turnips and reserve some of the cooking liquid. Add the turnips with a sprinkle of salt to a food processor or blender. Puree until smooth and taste: add more salt if you'd like. If the turnips seem thick, add a bit of the cooking liquid.
- Serve the turnips hot, topped with the crispy sage leaves and drizzled with brown butter. Enjoy!