For a healthier, yet still fluffy, take on mashed potatoes, celeriac, or turnips, try this broth-based version. Bonus: This simple formula flexes easily for the vegans at your table. Just use vegetable broth and nondairy milk.

Gallery

Recipe Summary test

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Put turnips and broth in a large saucepan. If necessary, add water to cover vegetables. Bring to a boil; reduce heat and simmer, covered, until tender, 20 to 30 minutes.

    Advertisement
  • Drain; return vegetables to the pan. Drizzle with oil. Let stand, 2 to 3 minutes.

  • Meanwhile, heat 1/3 cup milk in a small saucepan over low heat until very warm. Mash turnips until light and fluffy. Stir in warm milk, salt, za'atar, and pepper. Stir in additional milk as desired. Sprinkle with fresh mint just before serving.

Cook's Notes:

You can use 3 pounds any root vegetable, chicken broth instead of vegetable broth, nondairy milk instead of low-fat, any spice, and any herb you prefer.

Making it ahead? Increase milk to 1 1/4 cups and prepare as directed above. Spread mashed mixture into a 2-quart baking dish. Chill, covered, up to 24 hours. Bake, covered, in a 325 degree F (165 degree C) oven until heated through, about 40 minutes.

Nutrition Facts

122 calories; protein 1.9g; carbohydrates 14.1g; fat 7g; cholesterol 0.4mg; sodium 513.9mg. Full Nutrition
Advertisement