By Liza Drew, Keene State College Dietetic Intern
Flavorful fact: Turnips and their leafy greens are such a great source of antioxidants that like their other cruciferous cousins they are powerful at preventing cancer.
I’ve found that when asking folks about their favorite vegetables, turnips are seldom mentioned — another unappreciated vegetable to join the ranks with beets and Brussels sprouts. Yet, with their delicate sweet texture, versatility, and long shelf-life what’s not to love?
Turnips hold a special place in my heart because they remind me of Thanksgiving, my favorite holiday. My mom used to mash them with carrots and lots of butter as a simple side dish, which was so delicious it was a shame we only ate it once a year. Now I make it often, especially in the fall. Leftover mashed turnip can be added to pancakes the next day.
This Thanksgiving I’m going to try this turnipy twist on mashed potatoes instead of making plain mashed potatoes as well as mashed turnips and carrots. The recipe is a simplified (and healthier) version of one I found in Bon Appetit magazine, made with roasted pears, which happen to also be in season.
Try this Recipe: