I am not usually a turnip fan. My mother used to serve them plain, mashed with butter. I hated their strong flavor. Now that I am a grown up, thought, I can appreciate that turnips have redeeming value. They are full of vitamins, dietary fiber, even calcium. So I am trying to like them, through baby steps. Pairing them with mashed potatoes seemed like the perfect first step. One turnip, mashed among five or six potatoes, doesn’t have much of a chance to be the dominant flavor. Add a bunch of herbs and goat cheese and that sole turnip is just there for nutrition, not taste. It was a great first step. Maybe next time, I will add it to a soup. For now, though, I can say I sort of like turnips. Or at least I recognize their worth.
Frugal Tip: When you buy fresh herbs, immediately wrap them in a damp paper towel before you store them in your produce bin. They will stay crisp and usable much longer than if you left them in a plastic bag.
1. Info for Mashed Potatoes and Turnip with Chives
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Mashed Potatoes and Turnip with Chives
- 1 turnip, peeled and cubed
- 5 potatoes, peeled and cubed
- 4 oz herb goat cheese
- 1+ tsp salt
- Place turnip and potatoes in a large saucepan or Dutch oven.
- Cover with water.
- Boil until tender.
- Drain off water.
- Mash with cheese and milk.
- Add more milk if you want a creamier consistency.
- Stir in chives, salt and pepper.