Mashed turnips are a lovely and healthy alternative to mashed potatoes. They look very similar, they cook very similarly, yet they fall on the green tier in 90/10 Nutrition, where mashed potatoes would be on the yellow tier.
Turnips are easy to grow, if you’re a gardener, and easy to find if you prefer to shop for your food. They’re loaded with nutrients and are relatively flavorless, so you can flavor them to your liking. They have a similar texture to potatoes.
What’s more, they are freezable if you are willing to do a little prep. We chose to cook and mash ours prior to freezing, but there are several ways to freeze turnips besides cooking and mashing.
You can also make freezable mashed sweet potatoes with this recipe.
Ingredients
- 2 lbs turnip
Instructions
Instant Pot
- Add 1 cup water to the insert of an instant pot. Fit instant pot with trivet. Peel turnips and place on trivet. Lock lid; set valve to sealing. Program for manual-high and 22 minutes. Allow for natural pressure release. Use a blender or an immersion blender or a food processor to puree the cooked turnips.
- Serve warm with butter, if desired. To freeze, add to a freezable container leaving an inch of headroom. (We used quart zip top freezer bags.) Label and freeze. To use after freezing, thaw and heat.
Stovetop
- Bring large pot of water to a boil. While water is heating, peel turnips. Add peeled turnips to boiling water. Boil 20 min or until soft. Drain. Use a blender or an immersion blender or a food processor to puree the cooked turnips.
- Serve warm with butter, if desired. To freeze, add to a freezable container leaving an inch of headroom. (We used quart zip top freezer bags.) Label and freeze. To use after freezing, thaw and heat.
Pin this healthy mashed turnips recipe to your favorite boards. Use the pin button on the image below (hover to see it on desktop). This would go great on side dish boards, vegetarian or vegan boards, low carb boards and more.
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