Mashed Turnips
Counting calories but love good food? This recipe is for you! What can you make from turnips that's actually delicious? A purée, of course! And it couldn't be simpler: wash the turnips, put them in a pot, and forget about them for an hour. Then enjoy a wholesome dish!
Natalia Sibirskaya
Recipe author
Mashed Turnips
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 15 %
2 g
Fats 38 %
5 g
Carbohydrates 46 %
6 g
70 kcal
GI:
100
/
0
/
0
- Turnips have been prized since ancient times for their healthful qualities. They're rich in mineral salts, calcium, and vitamins A, C, and B, among others. Turnips are also easy to digest and are recommended for light and children's diets.
- That's why I decided to make a purée from this root vegetable. My kids happily eat turnips in place of the usual mashed potatoes, none the wiser. The key is just to make it taste good!
- How do you make mashed turnips? First, wash the turnips well, then peel them and cut into medium cubes. Put them in a pot of water with a little salt (to taste).
- How long do you cook turnips for a purée? Set the pot over heat and, once the water boils, lower the heat and simmer for an hour. The turnips need to soften fully and lose their bitterness.
- Once the turnips are soft, you can make the purée. Drain the water and add the remaining ingredients to the pot: butter and milk. I should mention that the milk should be brought to a boil first, then added to the turnips — that gives the purée a richer, creamier flavor.
- When everything's ready, take a potato masher and mash it all until smooth. If you're not a fan of lumps (I know a few people like that), you can use a blender instead — it won't hurt the flavor at all.
- Now that it's done, you can serve the dish garnished with a sprig of fresh herbs or some chopped green onion for a pop of color and extra aroma.
- Sometimes I add a pinch of nutmeg while blending — it deepens the flavor, though that's a matter of taste. When I'm cooking for the kids, I add peeled carrots to the pot at the start along with the turnips: about two medium carrots per medium turnip. The carrots give the dish a sweet, delicate taste.
- Mashed turnips work as a side for meat or fish, or as a dish on their own — say, topped with a spoonful of sour cream. There's plenty of room to experiment with the ingredients; it only makes the dish tastier and more satisfying!
- Root vegetables are best scrubbed with a brush or a stiff sponge under running water.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat - 64 kcal/100g
- Milk 3.2% fat - 60 kcal/100g
- Milk 1.5% fat - 47 kcal/100g
- Concentrated milk 7.5% fat - 140 kcal/100g
- Milk 2.5% fat - 54 kcal/100g
- Turnip - 30 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Salted peasant butter - 652 kcal/100g
- Clarified butter - 869 kcal/100g
- Salt - 0 kcal/100g
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