Mashed Turnips And Sage
Serves: 2
Mckayla Mann
1 January 1970
Based on User reviews:
49
Spice
43
Sweetness
47
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
4 large
Turnip (peeled and cubed)1 large
Russet Potato (peeled and cubed)3 tbsps
Butter2 tbsps
Sage (chopped fresh)1 cup
MilkDirections:
1
Add the turnips and potatoes to a large pot of cold salted water
2
Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes
3
In a small saucepan, add the butter over medium-high heat
4
Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown
5
Season with salt and pepper
6
Add the milk and bring to a simmer
7
(This will infuse the milk with the sage flavor
8
) Drain the turnips and potatoes in a colander in the sink
9
Add the turnips and potatoes back to the pot they were cooked in
10
Add the hot milk and roughly mash the vegetables
11
If you prefer a smoother texture, use an immersion blender and puree until smooth and silky
12
Taste for seasoning, add salt and pepper