
Mashed Potatoes and Turnips with Sautéed Onions and Greens

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While mashed potatoes and turnips sounds robust and wintry, this is a summer dish as much as a winter one. When your farmers' market offers bunches of sweet little turnips with their greens get two, you can't have too many greens. In winter, when you have storage turnips, use broccoli rabe for the greens. They're closely related in flavorrabe meaning turnip, in fact. As for wine, a Sancerre is in order in summer, especially when goat cheese is included in the mash; in fall or winter, a Cabernet Franc from the Loire Valley would be appropriately robust.
ingredients
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serves: 4
4 russet potatoes (about 2 pounds), peeled and chunked
3/4 pound or more turnips (8 to 10 small summer turnips)
1 sprig thyme
1 dash of sea salt
1 dash of freshly ground pepper
1 (3 ounce) chunk of goat cheese and/or butter to taste (optional)
1 tablespoon butter
2 large onions (sliced about 1/4 inch thick)
1 pound (more or less) turnip greens or broccoli rabe
2 teaspoons olive oil
Servings Per Recipe: 4
Amount per Serving
Calories: 413
- Total Fat: 13.5 g
- Saturated Fat: 7.6 g
- Trans Fat: 0.1 g
- Cholesterol: 30 mg
- Sodium: 371.4 mg
- Total Carbs: 62.5 g
- Dietary Fiber: 9.7 g
- Sugars: 9.2 g
- Protein: 14.7 g
preparation

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