Mashed turnips and potatoes

Hey y’all!

Tonight’s recipe is super quick and super easy. I wasn’t going to post it but then I figured I might as well share, especially since Thanksgiving is just around the corner and everything! Try this out as a healthier, vegan replacement for run-of-the-mill, cream-and-butter-packed T-giving taters.

Mashed Turnips and Potatoes
So basically I needed an excuse to use up those turnips in my fridge. I combined them with potatoes, a little garlic, some vegetable stock… and boom! I had a creamy side dish with a faint turnip-y taste, just strong enough to remind you that they’re still there.
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Ingredients:
6 small or medium gold potatoes
3 medium turnips
6-10 garlic cloves
1/2 cup vegetable stock
Sea salt and ground black pepper to taste
Earth Balance or another vegan butter to taste (optional, but use about 1 tablespoon if desired)

Directions:
Boil a pot of water. Peel potatoes and turnips and cut them into small chunks. Place the chunks, along with the garlic cloves, in the boiling water and cook. Remove when they are tender and easy to cut with a fork and transfer to a large bowl. Using a hand mixer, mash the potatoes, turnips, and garlic, adding vegetable stock and Earth Balance as you go. Once the mixture is creamy and smooth, have a taste. Add salt and pepper as you see fit. Serve piping hot and enjoy!

Stay tuned for many more Thanksgiving options 🙂

Happy hump day,

Lizzie

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