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28
Rustic Turnip Mash
Any root vegetable can be substituted in this simple recipe.
Makes about 3 cups
2 pounds turnips, peeled and cut into 1-inch pieces
4 garlic cloves
3 tablespoons olive oil
1 tablespoon finely chopped fresh rosemary
1½ teaspoons kosher salt
Pinch freshly ground black pepper
2 teaspoons balsamic glaze for drizzling
1. Preheat oven to 350ºF. Wrap garlic cloves in aluminum foil. Roast for 30
minutes until golden and very tender. Reserve.
2. While garlic is roasting, steam or roast turnips until very tender. Once
very tender, put hot, cooked turnips into a large mixing bowl. Insert the
mashed potato attachment into the hand blender. Select High and mash
turnips evenly, using a gentle up-and-down motion. Add the remaining
ingredients to the bowl, including the flesh of the roasted garlic, and
continue mashing until all of the ingredients are incorporated.
3. Taste and adjust seasoning as desired.
4. Drizzle with balsamic glaze and serve.
Nutritional information per serving (1 cup): Calories 219 (55% from fat)
• carb. 23g • sugar 14g • pro. 3g • fat 14g • sat. fat 2g • chol. 0mg
• sod. 1271mg • calc. 100mg • fiber 6g
Sweet Mashed Potatoes with Meringue
This not-too-sweet marshmallow-like topping complements the savory
notes in the sweet potatoes perfectly.
Makes 7½ cups
For the sweet potato mash:
4 pounds sweet potatoes
1¼ teaspoons salt
¼ teaspoon pepper
½ teaspoon cinnamon
Pinch freshly ground nutmeg
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