This boldly-flavored mash combines turnips with potatoes and adds broccoli rabe for a bold splash of color.

Deborah Madison
Source: EatingWell Magazine, Winter 2004

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Ingredients

Ingredient Checklist

Directions

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.

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  • 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; protein 5.4g 11% DV; carbohydrates 24.8g 8% DV; exchange other carbs 1.5; dietary fiber 2.5g 10% DV; sugars 4.1g; fat 3.1g 5% DV; saturated fat 0.9g 5% DV; cholesterol 3.4mg 1% DV; vitamin a iu 2975.8IU 60% DV; vitamin c 58.6mg 98% DV; folate 25.5mcg 6% DV; calcium 88.1mg 9% DV; iron 1.4mg 8% DV; magnesium 30.3mg 11% DV; potassium 516.6mg 15% DV; sodium 237.9mg 10% DV; thiamin 0.1mg 11% DV.