Mashed Turnips (Actually, Rutabagas)

m-DasH3ry
Mashed Turnips (Actually, Rutabagas)
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Mashed Turnips (Actually, Rutabagas)
Print Recipe
Ingredients
Instructions
  1. Pick a nice big turnip. NOTE: what Priors grew up calling "turnips" are apparently "rutabagas" to the outside world. Turnips are smaller, whiter and have lighter purple tops.* They are also unpleasant in my book. THIS is what I'm cooking.
  2. Peel and dice your turnip. They're waxed for keeping, so make sure you really get all of the outside off. (Use a paring knife. A peeler won't work.) No one wants to eat a candle. Also, remember, the smaller the pieces, the more quickly they'll cook.
  3. If you aren't going to boil them right away, you can keep them submerged in a bowl or pot of water with splash of lemon juice to keep them from discoloring.
  4. Boil them until they're tender when poked with a fork or sharp knife. Drain and butter and salt to taste.
  5. Mash and enjoy!
Recipe Notes

November 2015

Don't listen to people who complain about turnips. More for us, I say!

turnip-vs-rutabaga-300x158* "Turnips are often confused with, and can usually be interchanged with, rutabagas, which are larger and have yellower flesh... In the south of England, the larger, yellow vegetables are called swedes, possibly because they developed in Scandinavia as a cross between turnip and cabbage. But in Scotland, Ireland and northern England (and parts of Canada), the white root veggies are called swedes and the yellow ones are called turnips."

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