Thursday, October 10, 2013

Mashed Turnips with Celery Root

Turnips.  The enigmatic root vegetable.  Deceivingly peppery with a pretty fuchsia exterior and a perfectly white interior.  Typically for root vegetables, I either roast them or mash them.  Look at this picture, root vegetables appear imperfectly beautiful.  Last year, I wrote a recipe for roasted turnips with rosemary.  This time, I thought celery root would make for a good flavor pairing with the turnips, given its intense celeriac character.  Keeping it simple with rustic, with a dash of nutmeg, garlic, and white pepper for a hint of fall.  Here's the final product which I find rustic and comforting.

Mashed Turnips with Celery Root

  • turnips: 2, peeled and cut into uniform medium cubes
  • celery root: 1, peeled and cut into uniform small cubes
  • butter: 4 tablespoons
  • salt, white pepper, nutmeg, granulated garlic to taste
  • milk or half and half: about 1/2 cup
  1. In a large pan, bring salted water to a boil.  Add in the celery root first (takes longer to cook, and that's why we want to cut it smaller), followed by the turnips.  Cook until fork tender, about 30 minutes.
  2. Drain well.  In a bowl, or return to pan, mash with masher.  Add in the butter, and seasonings.  Taste while mashing more.  (Alternately, for a smoother texture, make this in the food processor.)  Once the desired texture is achieved, add in the milk or half and half.   Again, taste for seasonings and adjust.
  3. Makes about 4-6 servings.
-Erin Swing
The Sensitive Epicure

This is part of Food Network's Fall Fest. Check out The FN Dish.  The summer produce we're focusing on here are turnips.  On twitter, we're tagging #FallFest. Here are other delicious turnip recipes to try out:  

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