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Garlic Mashed Turnips Recipe

By: Andrea Alden

Turnips are a staple on most holiday tables, be it Thanksgiving or Christmas. These Garlic Mashed Turnips go a long way and are the perfect vehicle for getting picky eaters to like vegetables. As an added bonus, they have all these little nooks and crannies that are perfect for holding extra gravy.

Prep Time
10 Min
Cook Time
25 Min
Yield
8
Difficulty
Easy

Garlic Mashed Turnips Recipe

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Ingredients

Directions

Photos

Ingredients

1 huge or 2 medium

turnips

2 cloves

garlic

1/4 cup

butter

1/4 cup

brown sugar or maple syrup

Directions
  1. Prep the turnips by carefully cutting a chunk off the turnip, creating a flat surface for you to rest the turnip on. Use a large sharp knife and peel away the first 1/4 inch of the turnip, the waxy coating and the skin/roots.
  2. Use a sturdy knife and very carefully cut the turnip into 1.5 to 2-inch chunks.
  3. Place the chunks of turnip into a pot and add the peeled garlic. Fill with water until just covering the turnips, and then bring to a boil.
  4. Boil them for 15 to 20 minutes, or until a fork meets no resistance when you stick a chunk.
  5. Drain the turnips and and add the butter, and brown sugar, mashing them with a potato masher. Salt to taste.
  6. Transfer to a heat proof container and place these on the grill over indirect heat to stay warm while you're grilling up the rest of dinner. OR if you're running low on space, set them aside and reheat on the grill for 20 minutes.

You will be pleased to know that a notoriously picky eater friend actually tried these when I made them. But considering he quite enjoys the fruits of my BBQ, he couldn't help but try them. Garlic Mashed Turnips, I must warn you, seem to get stronger - more garlick-y-er as time passes, so eat them the day of, unless you are a total garlic fiend. If that is the case, make them at least one day ahead for some extra garlicification. What's your favorite Thanksgiving vegetable staple? Leave a comment and tell us!

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Boil into submission

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Transfer to a heat proof dish

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Keep warm until serving

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It's bright and tasty

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Goes well with everything

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Boil into submission

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Transfer to a heat proof dish

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Keep warm until serving

Thumbnail

It's bright and tasty

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Goes well with everything