Description
These Loaded Mashed Turnips really showcase how a peppery, somewhat bitter vegetable can turn into an especially delicious side dish with just a few simple ingredients.
Ingredients
Units
Scale
- 1 pound turnips, peeled and diced
- 2 teaspoons salt
- 3 tablespoons butter
- 6 slices low sodium bacon, cooked to crisp and crumbled
- 1/2 cup heavy cream
- 1/2 cup sour cream
- 1/2 cup shredded Colby Jack cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons granulated sugar
- 1/4 cup minced chives, about 5-6 stalks
Instructions
- Cook bacon in skillet until crisp. Crumble pieces when cooled. Set aside. In a large pot, add chopped turnips and cover with water. Bring to boil over medium heat, lower heat to low-medium and simmer for 20 minutes. Test with a fork to see if the turnips break apart easily.
- Drain turnips very well. Add back to hot pot on the stove with heat off, allowing remaining water to evaporate.
- Add butter to the pot and mash the turnips. Don't over mash them, just until barely smooth.
- Add the bacon, sour cream, heavy cream, salt, pepper, sugar, cheese and chives. Mix into turnips.
- Garnish with additional cheese and chives, if desired.
Notes
*Choose smaller turnips if you can. I always peel them.
*Don't overcook them. Boil just under they are tender and a fork can easily go through them.
*Don't use a food processor or blender. Turnips will have better texture if you mash them by hand.
*Store leftovers tightly covered in the refrigerator for 2-3 days. Reheat in a pot on low heat until hot. Add a bit more cream or milk if they seem dry.
*Freeze in airtight container for up to 3 months. Defrost overnight in the refrigerator. Drain any water after defrosting and reheat as above.
Nutrition
- Serving Size: 1
- Calories: 490
- Sugar: 7.3g
- Sodium: 1326mg
- Fat: 42g
- Carbohydrates: 13g
- Fiber: 2.2g
- Protein: 15.6g
- Cholesterol: 79mg