Turkey Day Challenge: Forget the Mashed Potatoes!

Thursday, November 08, 2007

Okay, maybe you shouldn’t really forget the mashed potatoes this Thanksgiving since they are awfully good.  But a nice supplement to the “mashed vegetables alongside the turkey” category would be mashed turnips with roasted garlic.  Mild turnips, such as the white Hakurei, are best for those who aren’t huge turnip fans.  If you enjoy their spicy, somewhat bitter taste, opt for a variety such as Scarlet Queen.  Turnip season is in full swing and many varieties are available around the city’s various farmers markets.  These lovelies came from Weavers Way Farm. 

TURNIPS AND ROASTED GARLIC MASH

2 bunches of mild turnips (Hakurei variety works well)
1 large head of garlic
2 T. butter
generous pinches of salt and pepper
fresh chives to garnish

Preheat the oven to 350 F.  Place whole head of garlic, unpeeled, on a baking sheet lined with foil.  Roast garlic in oven for 30 minutes or until very squishy.  Remove from oven and allow to cool.

While garlic is roasting, bring a large pot of salted water up to a boil.  Wash turnips well, trimming off tops and roots.  Cut into 1 inch pieces and boil until tender, about 20 minutes depending on the variety.  Drain off water and allow to sit for five minutes.  Turnips will release more water as they cool.  Drain additional water off and use either a potato masher or an electric mixer to begin mashing up the turnips. 

Cut a half inch off the top of the roasted head of garlic, exposing the cloves inside.  With your hand, squeeze out all the garlic pulp into the turnips.  Add butter and salt and pepper before continuing to mash turnips to the desired consistency.  If turnips appear to be releasing more water after being mashed, drain it off and add more salt if necessary.

Serve immediately with a few snips of fresh garlic chives.  If desired, serve cooked turnip tops along side turnip mash.  To cook turnip tops, simple wash and roughly chop.  Heat olive oil or butter in a skillet and add turnips when hot.  Season with salt and pepper.  Turnip greens are fairly bitter.