A delicious twist on mashed potatoes! Brussels Sprouts Mashed Turnips with Bacon is a low-carb side dish that’s the definition of comfort food. Extra creamy, buttery, low carb, and so, so easy.
Table of Contents
- A LOW-CARB THANKSGIVING SIDE IDEA
- WHAT ARE TURNIPS?
- RECIPE INGREDIENTS
- HOW TO MAKE BRUSSELS SPROUTS AND BACON MASHED TURNIPS
- TIPS FOR THE CREAMIEST MASHED TURNIPS
- HOW TO MAKE BRUSSEL SPROUTS AND BACON MASHED TURNIPS AHEAD
- SERVING SUGGESTIONS
- HOW TO STORE AND REHEAT LEFTOVERS
- CAN YOU FREEZE MASHED TURNIPS?
- More Low Carb Side Dishes
- Get the Recipe
A LOW-CARB THANKSGIVING SIDE IDEA
I don’t know about you, but when Thanksgiving rolls around, I always crave a warm, starchy side to go with all that gravy. 🍽
But, if mashed potatoes and stuffing are a little, uhm, too starchy 😐 … may I suggest this amazing alternative? Using low-carb and tasty turnips, mashed with plenty of heavy cream and butter, you can whip up a holiday side that might just turn out more popular than its carby competitors!
Fo’ real. THIS is really, really good! I absolutely love this twist on good ol’ mashed potatoes!
WHAT ARE TURNIPS?
Turnips are a root veggie, 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.
- Butter: You’ll need 2-1/2 tablespoons of butter, divided.
- Onion: Finely chop one small yellow onion, or substitute a white or sweet onion, if you like!
- Fresh Garlic: Press or mince three cloves of fresh garlic.
- Brussels Sprouts: This recipe uses two cups of washed, peeled, and 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 BRUSSELS SPROUTS AND BACON MASHED TURNIPS
- Fry the bacon. Then, remove crispy bacon from skillet; do not discard bacon grease.
- Sauté the Onion, Garlic, and Brussels Sprouts. 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. Finally, 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 butter, salt, and pepper in a microwavable bowl or cup; cook on HIGH for 1 to 2 minutes, or until butter is melted and mixture is hot.
- Mash the Turnips and Other Ingredients Together. Drain the turnips thoroughly and return 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 mixture to a greased baking dish. 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.
TIPS FOR THE CREAMIEST MASHED TURNIPS
- PEEL the Turnips.
- Choose the Right Turnips: For best results, choose smooth, unblemished turnips that are no larger than a tennis ball. Larger turnips may be tough or bitter.
- Get Creative: You can try adding all kinds of goodies to these mashed turnips. You can also dial back the heavy cream and substitute cream cheese, yogurt, extra butter, or whatever you’d like!
- Add Some Green: Try adding some additional toppings like chopped chives, thinly sliced scallions, or freshly chopped parsley for color and flavor.
- Prepping Sprouts: To prep the Brussels sprouts correctly, first remove them from the stem (if the sprouts are sold on the stem). Then wash well in several changes of water. Then, peel away any blemished outer leaves. Finally, slice them into thin shreds.
HOW TO MAKE BRUSSEL SPROUTS AND BACON MASHED TURNIPS 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!
- Turkey, Ham, or Beef: Yep, these mashed turnips go great with everything! Try my Slow Cooker Honey Mustard Glazed Ham, Prime Rib, or Instant Pot Turkey Breast for a great holiday entrée!
- Carrots: I can’t resist these gorgeous Maple Glazed Carrots. They’re just so delicious and full of Thanksgiving flavor.
- Sweet Potato Casserole: Speaking of amazing Thanksgiving flavor, let me introduce you to Orange and Pecans Sweet Potato Casserole (I’m pretty sure this will be love at first sight). This recipe is such a scrumptious blend of taste and texture!
HOW TO STORE AND REHEAT LEFTOVERS
- To refrigerate. Simply cover the casserole tightly, or store in airtight containers. Leftovers will keep in the refrigerator for up to 3 days.
- To reheat. Place leftovers in an ovenproof dish and bake, covered, at 350˚F until heated through.
CAN YOU FREEZE MASHED TURNIPS?
- Yes, you can! Mashed turnips freeze very well, although the bacon’s texture may not be as firm after freezing and thawing.
- To freeze, store leftovers in airtight containers or freezer bags, leaving as little air as possible before sealing. Leftovers will keep frozen for up to 2 months.
More Low Carb Side Dishes
Tools Used in this Recipe
Brussels Sprouts Mashed Turnips with Bacon
- 2 ½ pounds turnips, rinsed, peeled, and quartered
- 2 ½ 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
- Preheat oven to 350˚F.
- Lightly grease a 2-quart baking dish with cooking spray and set aside.
- Place 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 aside.
- 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 bacon from the skillet; do not discard the bacon grease. Set bacon aside.
- Set the skillet back over medium-high heat and add 1/2 tablespoon butter to melt.
- Add onions to the skillet and cook for 2 to 3 minutes, or until just starting to soften. Stir in garlic and cook for 20 seconds.
- Add shredded brussel sprouts to the skillet and continue to cook for 4 minutes, or until tender. Remove from heat and set aside.
- Place heavy cream, 2 tablespoons butter, salt, and pepper in a microwavable bowl or cup; microwave on HIGH for 1 to 1½ minutes, or until butter is melted and mixture is hot.
- Mash the turnips with a potato masher.
- Add the hot cream mixture to the turnips and continue to mash until combined and fluffy.
- To the turnips add the Brussels sprouts mixture and half of the bacon; stir to combine.
- Transfer turnip mixture to previously prepared baking dish.
- Bake for 20 minutes, or until lightly browned and crispy on top.
- Remove from oven; let stand 5 to 8 minutes.
- Top with reserved bacon crumbles.
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.