Mashed Turnips with Greens
This old-fashioned dish is full of vitamins and fiber. And it tastes great, too! Serve with baked chicken, cooked carrots, and Dark Dinner Rolls.
- 6 medium turnips
- 1 pound turnip greens
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 onion, chopped
- ⅓ cup milk
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup chopped parsley
Peel the turnips and slice ½" thick. Place in cold water to cover and bring to a boil. Reduce heat and simmer for 25–30 minutes or until tender.
Meanwhile, cut the tough stems out of the turnip greens and discard; cut leaves into strips, then rinse and drain.
In large saucepan, combine olive oil and butter over medium heat. Add onion and cook until tender, about 5 minutes.
Add turnip greens and cook, turning with tongs, until greens are wilted and tender, about 5–8 minutes.
When turnips are tender, drain and return to hot pot. Place over low heat.
Drain oil and butter from turnip greens and add to turnips; mash. Add milk, salt, and pepper and mash until desired consistency.
Stir in the cooked turnip greens and parsley. Serve immediately.
Fat: 9.16 grams
Saturated fat: 2.30 grams
Dietary fiber: 3.46 grams
Sodium: 172.43 mg
Cholesterol: 5.76 mg
Turnips are low in calories and high in fiber. They are also a good source of vitamin C and folate. Look for the smallest turnips you can find so they aren't bitter or woody. Turnip greens are also a great source of vitamin C along with vitamin A, folate, and fiber. Combine these foods in one dish for a powerhouse of nutrition.