Parmesan Garlic Mashed Turnips

Ok, I have a confession. The only reason I made these is because I had to make something with turnips for my pregnancy foodie project. I had no intention of liking them.

Parmesan Garlic Mashed Turnips

I couldn't help it. I liked them anyway! I am pretty adventurous when it comes to foods and trying new things, however I just had a preconceived notion that turnips were icky.Worried about what they taste like,I did what I always do when I want to know something; I googled it. 

"What do turnips taste like?"  

I read that they are like a cross between a potato and a parsnip. Hmmm, that doesn't sound so bad. Slightly sweet, but a little bitter. Wait, slightly sweet? What the?

And the way that I mostly found mashed turnips prepared was with cinnamon and cloves and such, spices that remind me of sweet things. Well, that's a problem because I have been craving salty! So I stuck with what I know......salt, garlic and cheese. Oh, and that "bitter" taste? Don't worry; I've got a great tip to take care of that!

Parmesan Garlic Mashed Turnips

      serves 6-8

3 lb turnips, peeled and diced into 1 inch cubes {about 8 C}

1 small potato

1 T salt

4 cloves of garlic

1 T light butter, + 2 T butter

1/4-1/2 C milk {I used 2%}

1 C shredded Parmesan

Use a vegetable peeler and remove the skins form the turnips, dice and place in a large pot. {Some turnips come with a waxy coating that will come off when peeled.} Place the potato in with the turnips. This will get rid of the bitter taste of the turnips while they are cooking. 

Cover the turnips with cool water and place on the stove. Add the salt and bring to a boil. Reduce heat to medium and cover. Cook for about 15 minutes or until turnips are tender when pierced with a fork. 

While the turnips are cooking, in a small sauce pot, cook the chopped garlic on low heat for a minute or so. Add a T of light butter and cook for a minute more. Add the milk and stir to combine. This will serve as the cream in the mash. Let the milk simmer, stirring often.

When the turnips are finished cooking, drain and remove potato. Pour turnips back into pot and mash with potato masher. Stir in the garlic milk mixture a little at a time, then stir in the remaining butter. You may not need all of the milk. Gently stir and add in the Parmesan. Serve warm.

This is a GREAT option for someone on a low carb diet! It would be a great alternative to mashed potatoes on a holiday for someone with a special diatary need. The only other tip I have is to not let the turnips cook too long or they will become slightly watery at the bottom.

The taste was GREAT! I actually could not believe how much I liked them, and they were not bitter in the least. I'm sure they would be great with other spices and a little sugar in them as well, but I would make them like this every time. I have to say, I feel a little more grown up now that I've had and liked turnips. :)