I do not think I have ever eaten mashed turnips, let alone any type of turnip. Turnips are root vegetables that are very nutritious. When I researched recipes using turnips, I found that the turnips were used very similar to potatoes. Turnips have fewer carbohydrates and calories than potatoes, however. Mashed turnips seemed like an easy way for me to start using the vegetable.
Adding bacon, garlic, and shallots makes the recipe tastier. I was worried the recipe might turn out bitter because of the rooty taste from the turnip, but I was happily surprised that there was no bitterness whatsoever. Adding salt to season the turnips and bring out more flavor may also help, but I omitted in this recipe.
I only received three turnips in the CSA this week and it was a good amount to start, but this recipe can easily be doubled or tripled if you want to serve it at Thanksgiving (hint hint). Serve this at a family meal in place of mashed potatoes and it’s sure to be a hit!
- 3 turnips, peeled and diced
- 2 cloves garlic, minced
- 2 Tbsp butter
- 2 Tbsp milk
- 4 slices bacon
- 2 shallots, diced
- Place peeled and diced turnips in a pot and cover with water. Bring to a boil. Reduce heat to medium and cook for 15 minutes. Drain and mash.
- While the turnips are cooking, cook the bacon over medium heat until crispy. Remove bacon from the pan and set aside.
- Reduce the bacon grease in the pan to about a tablespoon and add the garlic and shallots. Cook on medium-low heat until soft and slightly crispy if desired. Add the butter and milk and stir. Stir the bacon back in.
- Add the bacon mixture to the mashed turnips and stir. Enjoy!