In the United States, turnips are one of those mystery vegetables. You hear about turnips and even see them in your local store. You envision yourself as the kind of person who eats turnips, but you just aren’t sure what to do with them. This creamy and savory recipe is a great introduction to the world of turnips and is a perfect pairing for all of your favorite holiday foods. Cut down the carbs and bring a little excitement to your Thanksgiving or Christmas table with this new twist on a holiday staple.
Roasted Garlic & Turnip Potato Mash
2 heads of garlic
2 tsp olive oil
6 cups chicken stock (or enough to cover your turnips and potatoes for boiling)
4 medium potatoes, peeled and cubed
4 medium turnips, peeled and cubed
1 cup sour cream
salt and pepper to taste
Chives, chopped (optional)
Preheat oven to 400º
Cut the top off the heads of garlic, drizzle with olive oil and lightly salt and pepper.Wrap the head in aluminum foil and bake for 45 minutes. If you have never roasted garlic, this is a great tutorial. For a truly flavorful mash, do not substitute jarred garlic or garlic powder.
While garlic is roasting, bring a large pot of salted chicken broth to a boil. Add pealed and cubed potatoes and turnips. Cook for 20 minutes or just until tender when poked with a fork.
Drain the vegetables and mash using a hand masher or electric mixer. Once potatoes are the desired consistency, squeeze the roasted garlic cloves (should now be a paste) into the potato and turnip mixture. Add in the salt, pepper and sour cream. Mix to combine.