Courtesy of Delilah’s Farm Report
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
- 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
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