Mashed Turnips

  • 6 cups peeled, cubed turnips (about 4 big ones)
  • 2 quarts water
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 2 tablespoons margarine
  • 1/4 cup evaporated milk
  • Salt & Pepper to taste

Choose turnips the size of your fist or smaller. Cut off the tops in a thin layer. Peel the turnips with a vegetable peeler. Don’t bother cutting off the root end, instead peel it clean with the vegetable peeler. Cut the turnips into medium sized chunks. Measure up 6 full cups of them.

Bring the water to a boil in a large pot on the stove. Add the salt and sugar. When the water boils, add the turnips. Boil for about 20 minutes, or until the turnips are tender. Drain well. Add the margarine and evaporated milk. Using electric beaters mash the turnips until they are smooth. Taste and add more salt and plenty of pepper. Makes 4 servings.

These really hit the spot when mashed potatoes seem like the only thing worth living for but you only have turnips in the house. If desired, you can divide the mixture up between small baking dishes and treat them like twice baked potatoes. Add bacon-bits, sour cream, shredded cheese, steamed broccoli, a big scoop of chili, or tomato sauce and parmesan cheese. Microwave or bake until heated through.

The secret to getting turnips to take on the mild taste of potatoes is to boil them in water that has been both salted and sweetened. Without the salt and sweetener turnips have a stronger flavor that some people find objectionable. If you’ve never had turnips treated this way then you are in for a real treat.

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