Garlic Mashed Turnips Recipe

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!