This boldly-flavored mash combines turnips with potatoes and adds broccoli rabe for a bold splash of color. Source: EatingWell Magazine, Winter 2004

Deborah Madison


Ingredient Checklist


Instructions Checklist
  • Place potatoes, turnips and thyme in a large pot. Cover with lightly salted water and bring to a boil. Cook, uncovered, over medium-high heat, until the vegetables are tender, 20 to 25 minutes. Drain, reserving the cooking liquid. Place the potatoes and turnips in a large bowl; discard thyme sprig, if using. Mash with a potato masher, adding a little cooking water, if needed, to achieve the desired consistency. Stir in 2 teaspoons oil and cheese, if using. Season with salt and pepper. To keep warm, set the bowl over simmering water and cover with parchment paper or foil.

  • Meanwhile, heat the remaining 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high heat. Add onions and cook, stirring often, until golden and very tender, 10 to 15 minutes. Remove from heat.

  • Bring a large pot of lightly salted water to a boil. Add broccoli rabe and cook until tender, 5 to 8 minutes. Drain and add to the onions; toss to mix.

  • To serve, mound the mashed vegetables in a bowl or onto individual plates and top with the onions and broccoli rabe.

Nutrition Facts

143 calories; 3.1 g total fat; 0.9 g saturated fat; 3 mg cholesterol; 238 mg sodium. 517 mg potassium; 24.8 g carbohydrates; 2.5 g fiber; 4 g sugar; 5.4 g protein; 2976 IU vitamin a iu; 59 mg vitamin c; 25 mcg folate; 88 mg calcium; 1 mg iron; 30 mg magnesium;