- 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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