Mashed Potatoes and Turnips with Sautéed Onions and Greens


by: Bizzum Cook

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 flavor—rabe 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.


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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

Nutrition Facts
Mashed Potatoes and Turnips with Sautéed Onions and Greens

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

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1.  Put the potatoes and turnips in a pot, cover with cold water, and add the thyme and 2 teaspoons salt. Bring to a boil and cook, uncovered, until soft, 20 to 25 minutes. Drain, then mash, adding cooking water if needed to thin the vegetables and the cheese and/or butter to taste. Taste for salt and season with pepper. Keep warm in a double boiler if you're not ready to serve.

2.  Melt the butter with the oil in a large cast-iron or nonstick skillet. Add the onions and cook over medium-high heat, stirring frequently, until golden and tender, 12 to 15 minutes. Season with salt and pepper and turn off the heat.

3.  Lop off the stems of the turnip greens. If using broccoli rabe, peel the thicker stems. Cook in boiling salted water until tender, about 8 minutes in both cases, but taste to make sure. Drain, then add them to the pan with the onions.

4.  To serve, mound the mash on a platter and smother it with the onions and greens.

Cooks' note:
Begin cooking the potatoes and turnips. While they're cooking, start the onions and the greens. I usually cook the turnip greens in the potato water, but a bunch of broccoli rabe will need more room. If the mash is finished first, keep it warm over a pot of simmering water or in a double broiler. You can also cook the onions and greens ahead of time, then reheat and combine them with the potatoes at the end, making this a somewhat do-ahead dish.

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