Turnip Potato Mash
This recipe is a great way to incorporate other vegetables into familiar mashed potatoes. You may also use parsnips, celery root, or cauliflower.
- 1 pound turnips, peeled, rough chop
- 1 pound potatoes, peeled, rough chop
- 4 cups vegetable stock or water
- 1/2 cup milk, 1%
- 1 1/2 teaspoons white vinegar
- 2 cloves garlic, minced
- 2 Tablespoons olive oil
- 2 sprigs fresh rosemary, chopped
- 3/4 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
- Gather all ingredients and equipment.
- Place chopped parsnips and potatoes in a pot with cold stock or water, cover, and bring to a boil. Cook until fork tender.
- While vegetables are boiling, add the vinegar to the milk to create buttermilk.
- When vegetables are done cooking, strain, and reserve liquid. Place all ingredients, minus the reserved liquid, into a blender or food processor. Process until smooth and creamy. Add reserved liquid as necessary if the puree is too dry.
NOTE: Do not over process the ingredients or the starch from the potatoes will make everything gummy.
Source: FoodShare’s Culinary Medicine Kitchen