Mashed Turnips and Potatoes With Turnip Greens
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2bunches turnips with greens attached (1¾ to 2 pounds, including greens)
- 1pound russet or Yukon gold potatoes, peeled and quartered
- Salt to taste
- 1 to 2tablespoons extra virgin olive oil
- 1leek, white and light green parts only, finely chopped
- ⅔cup low-fat milk, or as needed
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
121 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 19 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 373 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut away the greens from the turnips. Peel the turnips and quarter if they’re large; cut in half if they’re small. Stem the greens and wash in 2 changes of water. Discard the stems.
- Step 2
Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
- Step 3
Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
- Step 4
Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
- Step 5
Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
- Advance preparation: You can make this several hours ahead and reheat as directed, or in a double boiler.
Private Notes
Comments
This was outstanding. If the turnips don't have fresh or any greens, add kale or whatever you have on hand. Since we have an abundance of chives, we added them finely chopped. The second time I added milk/oil mix a little at a time, to control the finished texture.
I thought this was pretty good, but next time I'd add a couple cloves of garlic, chop the greens before steaming, and omit the ice bath which made the mixture too wet and in need of re-heating
Made this for Thanksgiving and it was terrific. I was looking for a potato recipe that I didn't have to make at the last minute and one that was vegetarian and Kosher. I used soy milk instead of regular milk. It is now a Thanksgiving staple.
Made this tonight with some turnips that I grew. Forgot to pick up a leek, but had garlic and green onions growing on my balcony. I've only had cooked turnips once before and found them a bit dreary... but this was quite good! There's only me, so I'll have leftovers and... look forward to them! It'll be on my list when the turnips come up again next year, too! Thanks NYTimes!
Martha Rose Shulman never disappoints.
I wanted to make this but found the recipe fussy. Here to report keeping it simple works! Chopped up turnip greens and sautéed with olive oil and salt. Boiled potatoes and turnips in salted water. Mashed everything and added a bit of butter and milk. So so good. Served with asparagus pesto and broccoli.