Adapted from The New York Times
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the greens stirred in at the end.
- 1.25 lbs turnips
- .5 lbs. greens: Kale, cabbage, etc.
- 1 pound russet or kueka gold potatoes, peeled and quartered
- Salt to taste
- 1 to 2 tablespoons extra virgin olive oil
- 1 leek, white and light green parts only, finely chopped
- 2/3 cup milk, or as needed
- Freshly ground pepper
- Peel the turnips and quarter if they’re large; cut in half if they’re small. Stem the greens and wash in 2 changes of water. Discard the stems.
- Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
- Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
- Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
- Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
- Serves 4 to 6 as a side dish.
Adapted from the New York Times
TOTAL TIME: 45 minutes
- 1 1/2 pounds white turnips
- 1/2 cup freshly squeezed orange juice
- 1 cup chicken or vegetable stock
- 2 tablespoons butter
- Coarse salt and freshly ground pepper
- 3 tablespoons grated orange peel
- 1 teaspoon sugar
- 1 tablespoon fresh thyme leaves
- Peel turnips and cut into one-and-a-half-inch pieces. Put them in heavy saucepan with orange juice, stock and one tablespoon butter. Season with salt and pepper; simmer uncovered until the turnips are tender and the liquid has evaporated (about 20 minutes). If more liquid is needed to cook the turnips, add a little more water.
- Add the remaining butter and the sugar to the turnips and continue cooking them, turning them with a spoon, until they are glazed. Sprinkle them with the grated orange peel and thyme leaves. Correct seasoning and serve.
3-4 turnips peeled and if large quartered
1 cup chicken or veg. stock
3 Tablespoons butter or olive oil
Salt and fresh pepper
Boil turnips on high heat for 6 minutes and drain. Add to a large heavy skillet on medium heat with butter/oil, stock and salt and pepper. Simmer for twenty minutes or until turnips are tender but not soft and remove them from the liquid. Continue to boil the liquid down to a syrup consistency and pour over the top of the turnips and serve.