Recipe

Mashed Turnips

This creamy, buttery turnip mash rivals traditional mashed potatoes while keeping carbs low, thanks to a clever trick that removes any bitterness.

Mashed Turnips

Total time

40 min

Servings

6

Net carbs

5.5g

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Ingredients

What you need

Adjust servings

6 servings
6
  • 1 ½ pounds small turnips
  • ½ of a medium-large russet potato, skin on
  • 1 cup chicken broth
  • 3 tablespoons unsalted butter
  • ¼ cup heavy whipping cream
  • ¼ teaspoon black pepper
  • salt to taste
  • water

Instructions

How to cook it

Prep timer

40:00

Cooking cue

Cook until the thickest piece reaches 165F and the juices run clear.

  1. Set a large skillet or saute pan over medium to medium-high heat and keep the ingredients close so the cooking stays fast and even.
  2. 1. Peel and dice turnips into ¾ inch pieces, then place in a large saucepan with the potato half on top.
  3. 2. Pour in chicken broth and add enough water to cover the vegetables, season with a pinch of salt, bring to a boil, and cook until turnips are fork-tender, about 20 minutes.
  4. 3. Drain the cooking water, discard the potato, and return turnips to the pot over medium heat to dry-cook until most moisture evaporates.
  5. Cook until the thickest piece reaches 165F and the juices run clear.
  6. 4. Transfer turnips to a food processor, add butter, heavy cream, and pepper, pulse until smooth and creamy, and season with additional salt to taste.
  7. Taste and adjust the seasoning at the end, then serve while everything is hot or freshly chilled.

Source & attribution

KetoFocus · IMPORTED

https://diet.driv.space/recipes/mashed-turnipsKetoFocus reference: https://www.ketofocus.com/recipes/mashed-turnips/

Rated 4.8/5 from 16 ratings on KetoFocus. Method rewritten in-house; see source for the publisher's original.