This post may contain affiliate links. Please read our disclosure policy.
These buttery Mashed Turnips are mixed with sautéed Brussels sprouts and crispy bacon, then baked until golden. This is a delicious, low-carb side dish perfect for Thanksgiving, cozy family dinners, and holiday get-togethers.
Creamy Mashed Turnips with Brussels Sprouts and Bacon
These creamy, mashed turnips are a delicious change from the usual Holiday side dishes! I mix tender, buttery turnips with sautéed Brussels sprouts, garlic, and crispy bacon, then bake everything until hot, bubbly, and golden. They’re rich, creamy, and packed with flavor, but lower in carbs than traditional mashed potatoes.
This is a great Thanksgiving side to that juicy roast turkey, but I also happily make it throughout fall and winter alongside pork loin roast or oven baked chicken thighs.
What Are Turnips?
Turnips are a root vegetable that grow best in cool weather, and they’re similar to potatoes, carrots, and rutabagas. While larger and older turnips may have a slightly bitter taste, younger and smaller turnips have a pleasant flavor that resembles fresh cabbage. Small turnips are mild and go very well with other flavors like butter, garlic, and bacon, which is exactly why I love using them in this recipe. I also make these roasted turnips when I want a simpler side dish.
Ingredients You’ll Need
- Butter: You’ll need 2-1/2 tablespoons of butter, divided.
- Onion: Finely chop one small yellow onion, or substitute a white onion.
- Fresh Garlic: Press or mince three cloves of garlic.
- Brussels Sprouts: This recipe uses two cups of thinly sliced Brussels sprouts.
- Turnips: You’ll need 2 ½ pounds of turnips, rinsed, peeled, and quartered.
- Heavy Whipping Cream: While you can try substituting half-and-half or milk, using heavy cream here really adds richness and texture to the overall dish.
- Salt and Pepper: Season to taste.
- Bacon: I use about six slices of bacon, cooked to a crisp.
How To Make Mashed Turnips
- Cook the bacon. First, fry the bacon to the desired crispness. Then, remove the crispy bacon from the skillet, but do not discard the bacon grease.
- Sauté. Melt 1/2 tablespoon of the butter in the skillet. Add onions and cook for 2 minutes. Next, stir in the garlic and cook for 20 seconds. Add the Brussels sprouts and continue to cook for 4 minutes, or until tender.
- Cook the turnips. In the meantime, put the turnips in a stockpot and cover them with cold salted water. Bring to a boil and cook for 10 to 12 minutes, or until very tender.
- Warm the cream. Place the heavy cream, 2 tablespoons of butter, salt, and pepper in a microwave-safe bowl or cup; cook on HIGH for 1 to 2 minutes, or until the butter is melted and the mixture is hot.
- Mash. Drain the turnips thoroughly and return them to the pot. Mash with a potato masher, adding the cream mixture, until combined and fluffy. Then fold in the Brussels sprouts mixture and half of the bacon.
- Bake. Transfer the vegetable mixture to a greased baking dish and bake at 350˚F for 20 minutes or until lightly browned on top. Remove from the oven and let stand for 10 minutes.
- Enjoy! Top the finished casserole with the reserved bacon crumbles, and serve.
Recipe Tips and Variations
- Peel the turnips: The skin of turnips can be tough, which might affect the texture of your dish. Peeling ensures a smoother, creamier consistency in the mashed turnips.
- How to choose turnips: For best results, choose smooth, unblemished turnips that are no larger than a tennis ball. Larger turnips may be tough or bitter.
- Dairy options: You can dial back the heavy cream and substitute cream cheese, yogurt, extra butter, or whatever you’d like! Try adding some additional toppings like chopped chives, thinly sliced scallions, or freshly chopped parsley for color and flavor.
- Prepping sprouts: To prep Brussels sprouts properly, first remove them from the stem (if they’re sold on the stem). Then wash them well in several changes of water. Then, peel away any blemished outer leaves. Finally, slice them into thin shreds.
- To make ahead: Simply make the turnip mixture, omitting the bacon, up to 24 hours ahead. On the day of, stir half of the bacon into the turnips and proceed with baking!
Serving Suggestions
These mashed turnips go with everything, from my slow cooker honey glazed ham, this prime rib, or Instant Pot turkey breast to these gorgeous maple glazed carrots and sweet potato casserole.
Pin this now to find it later
Pin It
Mashed Turnips
Ingredients
- 2½ pounds turnips, rinsed, peeled, and quartered
- 2½ tablespoons butter, divided
- 4 to 5 slices bacon, diced
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 cups thinly shaved Brussel sprouts
- ⅔ cup heavy whipping cream
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Instructions
- Prep. Preheat the oven to 350˚F. Lightly grease a 2-quart baking dish with cooking spray and set aside.
- Cook the turnips. Place the quartered turnips in a large saucepan or stockpot, cover with water, and add 1/2 teaspoon salt. Set the stockpot over medium-high heat and bring to a boil; continue to cook at a steady boil for 10 minutes or until very tender. Drain the turnips, then return them to the stockpot and set them aside.
- Fry the bacon. In the meantime, cook the diced bacon in a skillet set over medium heat. Cook until crispy, about 5 to 6 minutes. Using a slotted spoon, remove the bacon from the skillet; do not discard the bacon grease. Set the bacon aside.
- Sauté the vegetables. Set the skillet back over medium-high heat and add 1/2 tablespoon of butter to melt. Add onions to the skillet and cook for 2 to 3 minutes or until just starting to soften. Stir in the garlic and cook for 15 seconds. Add the shredded Brussels sprouts to the skillet and continue to cook for 4 minutes or until tender. Remove from heat and set aside.
- Make the cream mixture. Place the heavy cream, 2 tablespoons of butter, salt, and pepper in a microwave-safe bowl or cup; microwave on HIGH for 1 to 1½ minutes, or until the butter is melted and the mixture is hot.
- Mash the turnips and combine them with the cream. Using a potato masher, mash the turnips until mostly smooth, leaving a few chunks; add the hot cream mixture and mash until combined and fluffy.
- Fold in the sprouts and bacon. To the turnips, add the Brussels sprouts mixture and half of the bacon; stir to combine. Transfer the turnip mixture to the baking dish.
- Bake. Pop them in the oven and bake for 20 minutes, or until lightly browned and crispy on top.
- Finish and serve. Remove the mashed turnips from the oven and let them stand for 5 to 8 minutes. Top with the reserved bacon crumbles and serve.
Equipment
Notes
- Peel the turnips for a creamier consistency. The skin of turnips can be tough, and that can affect the texture of the dish.
- Make the dish your own; use less heavy cream and mix in cream cheese, yogurt, or extra butter. Stir in some chopped chives or thinly sliced scallions for a different flavor. If you like a bit of a kick, spice it up with some crushed red pepper flakes.
- To make ahead, make the turnip mixture, omitting the bacon, up to 24 hours ahead. On the day of, stir half of the bacon into the turnips and proceed with baking!
- Store leftovers in the fridge for 2 to 3 days or freeze for up to 2 months.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Storage
- To refrigerate. Simply cover the turnip casserole tightly, or store it in airtight containers. Leftovers will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
- To reheat. Place leftovers in an ovenproof dish and bake, covered, at 350˚F until heated through.
When are turnips in season South Carolina?
Hi! Turnips are typically in season from October through March. Fall is especially a good time to find them because they are a cool-weather vegetable.
I love this recipe. I am fan of turnips and brussel sprouts and this is delicious. I placed those French’s fried onion pieces on top and put in the oven for 10 minutes after your cooking instruction. I will keep this recipe and make it again. Thank you for sharing it….i am a vegetable lover.
I’m very glad you enjoyed it! Thank YOU! 🥰