Olive Oil and Feta Mashed Turnips

Olive Oil and Feta Mashed Turnips

Man. Does anyone else besides me seem to have so much trouble getting back into the swing of things in the New Year? Every year it’s the same. Every year I look forward to the holidays being over so I can resume my normal routine. And then, every year, it’s like my body is not ready for the whole thing! I find myself on January 2nd and days later still going to bed too late, feeling slow in the mornings, my workouts are sluggish…

olive oil and feta mashed turnips

I suppose there’s always next year to plan ahead and correct this, right? In the meantime, let’s keep with the spirit of cleaner and healthier New Year’s eating with a dish that was new to me – mashed turnips, sort of standing in for mashed potatoes, but also completely standing on their own.

Olive Oil and Feta Mashed Turnips

Instead of the usual suspects of gobs of butter and heavy cream, we’re adding olive oil and feta cheese, both decidedly better for us, to lighten up our creamy mash. And like I mentioned, this little side dish does stand on its own. Its texture will remind you of mashed potatoes more than its taste. Its taste is really all its own, and one I found very pleasing. The feta brings a nice, sharp, flavorful quality, and the olive oil lends a just slightly fruity note that I thought paired very well against the almost-sweet flavor of the turnips.

Olive Oil and Feta Mashed Turnips

I mashed my turnips with a potato masher, which of course left them a little chunky, but you could easily run them through a potato ricer if you’d prefer them to be smoother. I hope y’all enjoy this one, it’s a wonderful cold-weather comfort food that won’t weigh you down or break any new goals/resolutions!

Olive Oil and Feta Mashed Turnips

{One Year Ago: Bang Bang Broccoli}
{Two Years Ago: Caramelized Onion Gorgonzola Galette}

Source: slightly adapted from Homemade with Love by Jennifer Perillo

Ingredients:
3 large turnips, peeled and cubed
1 medium Yukon gold potato, peeled and cubed
2 tbs olive oil
2 tbs unsalted butter
4 oz. crumbled feta cheese
Kosher salt and black pepper
Snipped scallions or chives, for garnish

Directions:
Add the turnips and potato to a medium stockpot. Fill with enough water to cover the vegetables. Bring to a boil over high heat, then reduce the heat to medium-high and cook until the turnips and potatoes are fork-tender, 7 to 9 minutes.
Drain the vegetables well then add them back to the pot. Let sit for about 1 minute – the residual heat will dry out the last vestiges of water. Add the olive oil, butter, and feta cheese. Use a potato masher to crush the vegetables until they are mostly smooth.
Note: if you want things smoother, place the vegetables through your potato ricer before adding the oil, butter and cheese.
Season with salt and pepper to taste. Spoon the mash into a serving bowl and garnish with scallions. Serve immediately.

4 responses to “Olive Oil and Feta Mashed Turnips

  1. I love this type of side dish… I am thinking of trying it using a sweet potato instead of Yukon gold, just to see what type of color I get, should be interesting… and perhaps tasty too

    Happy New Year!

  2. Julie,
    This looks like an excellent way to enjoy the turnips from the farm share. Our farmers did an amazing job with them this year, resulting in way more turnips than I could convince the kids to eat. I’ve been stuffing them into all sorts of dishes because the last time I tried plain turnips it did not go over well.
    The kids do like feta, though, so if I don’t even try and make a version of my Irish mashed potato casserole and instead call the turnips for what they are–this could work. Lovely photos–thanks!

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