Mashed Turnips
These buttery mashed turnips are mixed with sautéed Brussels sprouts and crispy bacon, then baked until golden on top. A savory, low-carb side dish that's perfect for Thanksgiving and cozy family dinners.
Servings: 8 servings
Equipment
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.
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
Calories: 202kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 504mg | Potassium: 418mg | Fiber: 4g | Sugar: 6g | Vitamin A: 567IU | Vitamin C: 50mg | Calcium: 70mg | Iron: 1mg
