Creamy Mashed Turnip Recipe (2024)

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4.84 from 18 votes

45 minutes minutes

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This creamy, dreamy mashed turnip recipe will have you thinking about turnips differently. Infused with rosemary and garlic, this humble root vegetable is elevated to elegant new heights! Great with so many things, especially Italian Meatloaf or my Boneless Short Rib Recipe.

This was absolutely scrumptious and so easy!

Creamy Mashed Turnip Recipe (1)

IN THIS ARTICLE

Why This Recipe is a Keeper!

Some recipes like meatloaf, braised short ribs and roast turkey breast just call out for something creamy and mashed on the side. If you’re looking for something a little different, try mashed or pureed turnips! This is one of the best mashed turnip recipes I’ve made because even with the addition of a little heavy cream, it’s still very light.

Turnips are often associated with other root vegetables like potatoes and rutabagas, but did you know turnips are actually related to broccoli, Brussels sprouts, kale and other cruciferous vegetables? Turnips have a significant amount of vitamin C and fiber along with being low in calories (according to WebMD).

What tends to scare a lot of people away from turnips is their bitter, peppery flavor. Although it doesn’t completely remove the bitterness, cooking turnips with potatoes and in chicken broth, as I did here helps to reduce it.

This mashed turnip recipe is:

  • Easy!
  • Light and creamy!
  • Delicious!
  • Make-ahead.
  • Reheats easily in your microwave.

Here’s how to make it!

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How to Make a Mashed Turnip Recipe:

Recipe Ingredients:

Here’s everything you’ll need to make this mashed turnip recipe along with how to prep the ingredients. See the recipe card below for the exact quantities.

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Ingredient Notes and Substitutions:

  • Turnips: You’ll need approximately 2 pounds of turnips. Try to use small to medium turnips because the larger turnips get, the bitterness becomes more pronounced.
  • Russet Potatoes: I like to use Russets because of their starch content. Turnips contain a fair amount of water so the Russets help to thicken the mash.
  • Rosemary: I highly recommend using fresh rosemary. Dried rosemary seldom softens up and can lend an unpleasant texture to the mash.
  • Chicken Broth: Can also use 4 cups water and 1 tablespoon chicken broth concentrate such as Better Than Bouillion.
  • Heavy Cream: Also called whipping cream.

Step-By-Step Instructions:

  • Gather and prep all the ingredients.
  • Peel the turnips and potatoes and cut them into approximately 1-inch chunks.
  • Place in a medium-sized pot with the garlic and rosemary.
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  • Pour enough chicken broth over the turnips and potatoes to just cover them.
  • Bring to a boil. Cook uncovered for 15 to 20 minutes or until the turnips and potatoes are very tender.
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  • Remove the rosemary sprig before the leaves begin to fall off, approximately halfway through cooking.
  • Drain off and reserve the cooking liquid for another purpose or discard it.
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  • Place the pot back on the hot burner so that any excess moisture evaporates away.
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  • Add the cream.
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  • Mash with a potato masher or puree with an immersion blender until smooth.
  • Season to taste with salt and black pepper.
  • Transfer to a serving bowl and top with butter if desired.
  • MAKE AHEAD: Can be made 1 to 2 days ahead of time. Cool and refrigerate. Reheat in the microwave.
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  • Transfer to a serving bowl and top with butter if desired.
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Chef Tip:

  • The size of the turnips can have a big impact on the flavor of the finished dish. Choose baby or young turnips for a lighter, more delicate flavor. The older and larger the turnip, the more intense the flavor. Cooking mellows the flavor, but there is still a difference.
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Frequently Asked Questions:

Can I make a mashed turnip puree ahead of time?

Yes, absolutely! Can be made 1 to 2 days ahead of time. Cool and refrigerate. Reheat in the microwave.

Can you freeze a mashed turnip recipe?

Yes, but expect it to be a bit more watery than when you froze it initially. Drain off any excess liquid. Reheat uncovered in the oven.

How do you fix a watery mashed turnip recipe?

There are a few things you can try:
>>>Push the turnip puree off to the side in the pot and let it sit for a while. The excess liquid will separate from the mashed turnips and you can remove it with a ladle or turkey baster.
>>>If carbs are not a problem, add some potato starch or flour. Start with a tablespoon then try one more. Make sure the mashed turnips are still good and hot because you don’t want to consume raw flour. This food starch product is amazing for this purpose: Cornaby’s EZ Gel Instant Food Thickener.
>>>Place uncovered in a 350-degree oven for 10 to 15 minutes. The dry heat of the oven will help evaporate some of the liquid.

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Storage:

  • Refrigerate any leftovers. Consume within 4 to 5 days for best results.

Serve with:

  • Turkey Apple Meatloaf with Balsamic Ketchup Glaze
  • Nashville Style Hot Fried Chicken
  • Pecan-Crusted Pork Tenderloin with Bourbon Mustard Sauce
  • Baked Tilapia with Spinach Pecan Pesto
  • Beef Braciole Recipe (Braciola)

More turnip recipes you’ll love!

  • Parmesan Crusted Crushed Turnip Recipe
  • Indian Root Vegetable Curry
  • Rustic Cabbage and Root Vegetable Soup
  • Garlic Herb Butter Roast Chicken with Root Vegetables

Get all my vegetable side dish recipes at:Vegetable Side Dishes – From A Chef’s Kitchen

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Creamy Mashed Turnip Recipe (13)

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Creamy Mashed Turnips

4.84 from 18 votes

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By: Carol | From A Chef’s Kitchen

This creamy, dreamy mashed turnip recipe will have you thinking about turnips in a new way. Infused with rosemary and garlic, this humble root vegetable is elevated to elegant new heights!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Side Dishes – Vegetables

Cuisine American

Servings 6

Calories 182 kcal

Ingredients

  • 2 pounds turnips - (approximately 8 medium turnips)
  • 1 pound Russet potatoes - (approximately 2 large)
  • 4 cloves garlic - left whole
  • 1 large sprig fresh rosemary - or 2 smaller
  • 4 cups chicken broth - or 4 cups water and 1 tablespoon broth concentrate (such as Better Than Bouillion) or as needed to cover the turnips and potatoes
  • Salt and freshly ground black pepper
  • 1/4 cup heavy cream
  • 2 tablespoons unsalted butter

Instructions

  • Peel the turnips and potatoes and cut into approximately 1-inch chunks.

  • Place in a medium-sized pot with the garlic and rosemary.

  • Pour just enough chicken broth over the turnips and potatoes to cover.

  • Bring to a boil. Cook uncovered for 15-20 minutes or until the turnips and potatoes are very tender. Remove the rosemary sprig before the leaves begin to fall off, approximately halfway through cooking.

  • Drain off and reserve the cooking liquid for another purpose or discard.

  • Place the pot back on the hot burner so that any excess moisture evaporates away.

  • Add the cream.

  • Mash with a potato masher or puree with an immersion blender until smooth.

  • Season to taste with salt and black pepper.

  • Transfer to a serving bowl and top with butter if desired.

Notes

MAKE AHEAD: Can be made 1 to 2 days ahead of time. Cool and refrigerate. Reheat in the microwave.

FREEZER-FRIENDLY: Expect it to be a bit more watery than when you froze it initially. Drain off any excess liquid. Reheat uncovered in the oven.

Nutrition

Serving: 1 | Calories: 182kcal | Carbohydrates: 25g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 719mg | Potassium: 651mg | Fiber: 4g | Sugar: 7g | Vitamin A: 267IU | Vitamin C: 37mg | Calcium: 73mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.

Creamy Mashed Turnip Recipe (2024)

FAQs

How do you make mashed turnips not bitter? ›

Smaller turnips tend to be sweeter and less bitter, so start by selecting fresh, small, tender turnips and peeling them. Adding a little sugar to your turnips after cooking can also help to counteract any bitterness.

Why put baking soda in turnips? ›

One turnip website from the United Kingdom notes that if you boil them, add a little sugar to tame the scent and add baking soda to reduce bitterness.

Are mashed turnips good for you? ›

As a product of this group, the turnip is known for its high nutrient count and its low calorie density, which makes it a perfect food to add to your healthy eating plan. In one medium-sized turnip there are just 34 calories, 4 grams of fiber when cooked and 1 gram of protein.

How do you make turnips taste nice? ›

Roasting mellows the flavor of turnips and concentrates their texture into a tender, melting vegetable. Serve these easy roasted turnips with other roasted vegetables (the sweetness of carrots is a good complement) alongside roasted meats or with a simple roasted chicken.

What takes the bitterness out of turnip greens? ›

Add baking soda.

Salt is one of my favorite ways to cut the bitterness in turnip greens. I then add about 1/2 teaspoon of baking soda to the broth and simmer for the last 20 minutes.

What is the disadvantage of using baking soda to vegetables? ›

This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.

What makes turnips bitter? ›

The bitterness comes from chemical compounds called glucosinolates that can be found in the Brassica family. According to the Journal of Agricultural and Food Chemistry, these compounds have been known to have anti-cancer properties.

What is the healthiest way to eat turnips? ›

Boil or steam turnips and add them to mashed potatoes for extra vitamins and minerals. Grate them raw into salads or slaws. Roast them with other root vegetables like carrots and sweet potatoes, and bring out their natural sweetness.

Can you overcook turnip? ›

Older, big turnips won't have as mild a flavour so you won't want to use them raw. But overcooking any turnip, whether young or old, makes them taste “turnipy” — as in the overboiled turnip taste so many people grew to hate.

Is it OK to eat raw turnips? ›

Turnips are a vegetable that people can consume raw or cooked. They are a good source of vitamin C, folate, iron, and calcium. Turnips are a creamy white color and a purple top. People often group this popular European staple food with root vegetables, such as potato and beetroot.

Is turnip healthier than potato? ›

Turnips are a healthy alternative to potatoes; they're lower in calories and have fewer carbs.

Do turnips spike blood sugar? ›

Does Turnip Spike Insulin? Turnips have a low glycemic index and do not typically cause a significant spike in insulin levels. They are a root vegetable that is relatively low in carbohydrates and high in fiber, which helps regulate blood sugar levels.

Are mashed turnips healthier than potatoes? ›

My research revealed that turnips lower blood sugar levels and help correct other metabolic disorders associated with diabetes, such as high blood cholesterol and triglyceride levels. Unlike potatoes, your blood glucose level doesn't spike after you consume turnips.

How do you fix bitter turnip soup? ›

If your turnips are more bitter than you care for, try a pinch of salt if you're salt is not optimized or try a tiny pinch of sugar, although salt is purported to be better at decreasing bitterness: http://tierneylab.blogs.nytimes.com/2009/01/07/salt-trumps-bitter/?_r=0).

Why are my garden turnips bitter? ›

Turnips can sometimes taste bitter due to the presence of certain compounds, such as glucosinolates and phenolic compounds. These compounds are natural defense mechanisms that some plants use to deter animals from eating them, as they can be toxic or unpalatable.

How do you take the bitterness out of a rutabaga? ›

Cook the rutabaga cubes in boiling salted water and the ½ teaspoon sugar. This will help take out some of the bitterness. Cook until the rutabaga is very tender.

How do you reduce bitterness in vegetables? ›

The foods that help reduce bitterness are:
  1. Salt while cooking and/or while eating (like on bitter salad greens)
  2. Sweet or Spicy.
  3. Sour or Acids like lemon or vinegar.
  4. Long cooking like braising (think southern collard greens that are cooked for hours)
  5. Blanch first.
Jul 7, 2021

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