Creamy Mashed Turnip Recipe (2024)

FAQs

Why are my mashed turnips watery? ›

Mashed carrots and turnips are always watery because the vegetables have a lot of water in them. This is fine, you can simply stir the liquid in again when it separates out. If you prefer them to be a bit thicker, you can put them in a fine mesh strainer to drain for a bit after cooking and mashing them.

Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

Wash greens and roots well. Some suggest soaking the greens in a little salty water. One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

Mashed turnips are a lovely and healthy alternative to mashed potatoes. They look very similar, they cook very similarly, yet they fall on the green tier in 90/10 Nutrition, where mashed potatoes would be on the yellow tier.

Place the turnips in a pot and cover with about 2 inches of salted water. Bring to a boil, adjust the heat and simmer until the turnips are tender when pierced with a toothpick or the tip of a paring knife, 20 to 30 minutes. Step three: Season and serve. Drain the turnips and season with salt and pepper.

The best possible scenario for storing turnips and other roots is in a cold moist place. You want it to be very near to freezing, ideally 32 to 40 degrees F (0 to 4 degrees C), and 95% humidity.

Add the turnips and potatoes to a large stockpot and fill the pot with water, enough to cover the vegetables. Heat over medium-high heat and bring to a boil, then simmer until the turnips are tender (they may take longer to cook than the potatoes), about 15 minutes.

Rutabagas are also generally much larger than turnips. So for a quick rule of thumb, the brownish-yellowish ones are rutabagas, and the smaller white and purple ones are turnips. In terms of their flavor, rutabagas are slightly sweeter-tasting than turnips whereas turnips have a slightly more radishy flavor.

Turnips are a healthy alternative to potatoes; they're lower in calories and have fewer carbs. Smaller, sweeter turnips can be sliced into wedges and eaten raw like an apple.

Baked, Boiled or Steamed. Use turnips any way you would use a potato, and then some. Try them baked or boiled in stews, soups and stir-fries, or lightly steamed with some butter, salt or lemon juice for flavor.

Do you have to peel turnips before cooking? ›

It's not essential to peel turnips before cooking. If this skin appears to be thin enough you can leave it on and cook as is. However if the skin feels thick and leathery, you can peel it off with a sharp knife or vegetable peeler. Both the roots and leaves, also known as turnip greens, are safe to eat.

Turnips and other cruciferous vegetables that are high in fiber help make people feel fuller for longer, and they are low in calories. Eating high fiber meals also helps keep blood sugar levels stable. The fiber content in turnips may also prevent constipation and promote regularity for a healthy digestive tract.

Boil or steam turnips and add them to mashed potatoes for extra vitamins and minerals. Grate them raw into salads or slaws. Roast them with other root vegetables like carrots and sweet potatoes, and bring out their natural sweetness.

Yes, people living with diabetes can eat turnip as it is a low glycemic index vegetable that can help regulate blood sugar levels. However, it is important to monitor portion sizes and overall carbohydrate intake.

Turnips can be bitter.

However, there are a couple of tricks you can to do eliminate this unpleasant flavor. Use small turnips – Smaller turnips tend to be sweeter compared to the larger turnips. Larger turnips taste bitter. Add a potato – Don't worry, we aren't mashing a potato in this recipe.

You can use what you have on hand: Flour, cornstarch, or powdered milk are all solid options that are probably already in your pantry. Potato flour and potato starch would work as well. Stir in the thickening agent gradually, about a tablespoon at a time, until the potatoes have reached your desired consistency.

In the mashing process you may have added too much milk or broth. Boiled too long: Boiling your potatoes for too long can make them water-logged, which (you guessed it) can contribute to runny mashed potatoes.

They should be heavy for their size and firm, without any nicks or cuts. If the greens are attached, they should be brightly colored and fresh. Turnips will keep, tightly wrapped in the refrigerator, for up to two weeks.

Turnips can be affected by several bugs that will eat the leaves or suck sap from the plants, weakening them or rendering them inedible. Consult our pest guides below to discover how to identify common pests...