WAIT!!! COME BACK!!!! This recipe actually kicks butt I promise. Perfect for Thanksgiving, this recipe made it’s first appearance in my repetoir in my first Washington, DC stint. I was working in a brew pub at the time and this was one of the sides on our Thanksgiving week special. Apparently, turnips are popular in DC becasue people kept asking for this side after the holidays. Anyway, this recipe is super easy, and super tasty. This makes enough for 4-6.
- 2 lbs. turnips, peeled, quarterd, then sliced 1/3 inch
- 1 idaho potato, cut same as the turnip
- 1 pint half and half
- 1/4 lb butter
- 1/2 c maple syrup
- This really can’t get any simpler. Combine your turnips, potato, half and half, and butter in a decent sized pot. Turn it on medium low heat and cover. Let this go for about 30-40 minutes, or until eveything is tender.
- Pull the utrnips and potao out of the pot, but don’t drain off the liquid. Add your maple syrup. At this point you can either mash them with a potato masher, or puree them in a food processor. ONly add some of the liquid if you seem you need it to get the puree going. The slow simmering process hsoudl have pulled waterr out of the turnips and transferredin the fat from the half and half. (If you coudln’t tell, temperature is imprtant here…)
Seriously, butter and maple syrup? How can you go wrong? they make everrything taste aweosme, even the humble, uninteresting turnip. Outside of Thankksgiving and turkey, this side goes well with pork, and and any kind of braised beef. Go on don’t be scard, embracce the turnip.
Happy Eating,
-The Doctor