Nan's Mashed Turnips

This recipe is very near and dear to my heart as it was one of my grandmother’s favorite thanksgiving recipes to make. I changed it up a bit and replaced the heavy cream and butter with coconut milk and ghee as my daughter has a dairy intolerance. If you prefer cream and butter you can just swap those in.

My grandmother, or ‘Nan’ as everyone called her, was a strong, powerful woman with a huge heart and a true love for food. I credit her for both my knowledge of cooking and my love for being in the kitchen creating delicious meals for the people I love. In honor of Nan, who we lost earlier this year, I dedicate this recipe. 

Nan's Mashed Turnips

Author: Olivia Moeller

• prep time: 10 mins
• cook time: 30 mins
• total time: 40-50 mins

Servings: 6

Ingredients:

• 2 lbs of turnips
• 1/4 cup of coconut milk (or non-dairy milk of your choice)
• 2 tbsp of ghee
• 1 tsp of salt
• 1 tsp of oregano
• 1 tsp of paprika
• Pepper
• 1 tsp of fresh herbs of choice such as rosemary or basil (optional)
• ⅛ tsp of honey (optional)

Instructions:

1. Fill a large pasta pot or dutch oven with water and bring to a boil.
2. While the water is coming to a boil, peel the turnips and dice into ¼ inch pieces.
3. When the water comes to a rolling boil, carefully add in the turnips along with a dash of salt.
4. Cook for about 20-25 minutes or until fork tender.
5. Once tender, pour the turnips and water out into a colander and rinse with cold water.
6. Transfer the turnips back into the pot and slowly add the coconut milk and ghee, taking breaks to mash the turnips with a fork or a masher.
7. Add suggested spices or spices of your choice. Option to add honey here.
8. Add turnips to the blender and blend on medium-high until you get a mashed potato consistency.
9. Serve immediately with fresh herbs on top.