I grew up with this vegetable side dish, and it never occurred to me to post about it until I made it today.
Another one of Mom's recipes.
Lee
Mashed Yellow Turnip with Carmelized Onions
1 yellow turnip (really, it's a rutabaga, but no one seems to know what that is), peeled and large-diced
1 large onion, diced
1 small can of either beef or chicken broth
1 T butter
1 T olive oil
More butter for mashing
salt and LOTS of freshly ground black pepper
Heat the oil and butter in a large pan. Over medium heat, slowwwwwwwly carmelize the onions until quite brown, but not dried out. Takes 20 minutes, at least, and they cook down a lot, so the more onions, the merrier.
Slice the turnip into large rounds - they are easier to peel, this way. Dice the peeled turnip.
Gently boil the turnip in the broth until VERY tender (you do NOT want these al dente!), about 20 minutes
Drain the turnip. Add the carmelized onions to the turnip, add 2T. butter, salt and freshly ground black pepper. The ground black pepper is key!
Mash well with a hand masher (you want a little texture here, but no big chunks). If it's too dry, add a little milk or cream.
Lee
Another one of Mom's recipes.
Lee
Mashed Yellow Turnip with Carmelized Onions
1 yellow turnip (really, it's a rutabaga, but no one seems to know what that is), peeled and large-diced
1 large onion, diced
1 small can of either beef or chicken broth
1 T butter
1 T olive oil
More butter for mashing
salt and LOTS of freshly ground black pepper
Heat the oil and butter in a large pan. Over medium heat, slowwwwwwwly carmelize the onions until quite brown, but not dried out. Takes 20 minutes, at least, and they cook down a lot, so the more onions, the merrier.
Slice the turnip into large rounds - they are easier to peel, this way. Dice the peeled turnip.
Gently boil the turnip in the broth until VERY tender (you do NOT want these al dente!), about 20 minutes
Drain the turnip. Add the carmelized onions to the turnip, add 2T. butter, salt and freshly ground black pepper. The ground black pepper is key!
Mash well with a hand masher (you want a little texture here, but no big chunks). If it's too dry, add a little milk or cream.
Lee
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