Courtesy of Delilah’s Farm Report
INGREDIENTS
4 turnips, peeled and cut into large dice (save the greens if included)
1/4 cup finely chopped onion
2 cloves minced garlic; or 2–3 green onions, chopped
1 1/2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons heavy cream (milk is OK) at room temperature
2 tablespoons grated parmesan cheese
Pinch of nutmeg
PREPARATION
- Preheat oven to 425°F.
- Toss together turnips, onion(s), garlic, olive oil, salt, and pepper. Place on rimmed baking sheet and roast for about 25 minutes, until turnips are soft and lightly browned.
- Pour into a large bowl and add cream, cheese, and nutmeg. Mash with a potato masher until smooth.
- Add salt and pepper to taste. Place in serving bowl and sprinkle on a crispy topping (see below).
Note: If you like things spicy, add just a touch of grated horseradish when mashing the turnips.
Serves 6. Prep time: 15 minutes; cooking time: 35 minutes.
Crispy topping: mushrooms or turnip greens
6 mushrooms, very thinly sliced; or greens from 4 turnips, coarsely chopped, washed and dried thoroughly
1 cup olive oil
Salt and pepper
Preparation
Heat oil in a deep saucepan to about 350°F. Check heat by tossing in a small piece of turnip green or slice of mushroom—it should sizzle a bit.
Toss in mushrooms or greens and cook until crisp, about 1 to 2 minutes. Remove with slotted spoon to drain on paper towels and sprinkle with salt and pepper.
Ingredients for this recipe were included in The FruitGuys TakeHome box. Order yours today! www.fruitguys.com
Recent Comments