This recipe for Mashed Turnips is a great stand in for it’s mashed potato rival and makes a wonderful side dish to any meal. This deliciously creamy, easy to make Mashed Turnip dish is Low Carb, Keto Friendly, Paleo and 100% Vegan.
I know, I know. It’s hard to argue with the deliciousness of a good ol’ mashed potato dish. The creaminess. The smoothness. And most definitely the flavour. But, friends… I promise you that this recipe for Mashed Turnips have all three of those qualities AND MORE. When positioned next to the real thing, these Mashed Turnips surely stand up to the test. They’re most certainly creamy (thank you coconut milk!), have a spot on potato like texture and you can bet your bottom dollar that they’re downright delicious. I, on the other hand, might bet that you’d be able to fool at least one person at the table into thinking that these were actually mashed potatoes (do kids and husbands ever pay attention to anything?!?!)
If you’ve been here for a while (thank you!!!), it’s no secret that I have a knack for shoving veggies into things. Some might even call me a “veggie disguiser” or the “hidden veggie Queen” – titles I wear with pride. And today, we’re here to add this recipe for Mashed Turnips to the already long list of turning veggies into something their not.
I mean, there’s nothing more gratifying than serving up a load of veggies hidden all up in a dish especially when the recipient doesn’t have the slightest clue. Or better yet, said recipient straight up claims to hate veggies. *rolls eyes* But, that’s when the imaginary ninja gear comes on and you can just stand back and smile as you watch the culprits devour every last bit of any veggie loaded dish you put out. Trust me. Like the Zucchini hiding in these Turkey Burgers or the Avocado hidden in these Chocolate Brownies (ok, maybe I’m just a litttttle evil with it), no one will ever know.
So, mashed turnips, bring it on. How many can we fool with this one?!
WHAT YOU’LL NEED TO MAKE MASHED TURNIPS (INGREDIENTS)
Not much goes in to this recipe for Mashed Turnips. But don’t be fooled as this dish does not lack on flavour! Let’s get into the ingredients in a little bit more detail down below:
- Turnips: This underrated root vegetable has a mildly sweet Earthy taste when cooked until tender. Their soft, velvety texture makes them a perfect stand in for potatoes in this recipe.
- Garlic: Adds a nice garlicky flavour to this Mashed Turnips recipe. Since we keep the cloves whole and roast them with the turnips, fresh garlic is best in this recipe. You won’t get that roasted garlic flavour if you choose to use garlic powder. However, if that’s all you have on hand toss the turnips in a teaspoon or so before roasting. Alternatively, you can add some into the blender before mixing all the ingredients up to achieve that garlic flavour.
- Coconut Milk: Adds a deliciously creamy element and nice flavour to this Mashed Turnip Recipe. I love the thickness of coconut milk and the subtle coconut taste it adds (don’t worry, not overpowering in the slightest) however, feel free to use a different milk, if you prefer. Full fat coconut milk works best in this recipe.
- Thyme: Adds a herby, Earthy taste to these Mashed Turnips. I used dried Thyme but fresh would also work. You’ll need at least 2 tablespoons of fresh thyme to substitute for the dry version used in this recipe. Feel free to use a different herb or spice altogether, depending on the flavour profile you’re going for. Parsley, rosemary, basil and oregano all make great options.
- Avocado Oil: Coats the turnips before roasting to ensure the seasonings stick nicely and they don’t dry out as they bake in the oven. You can use a different kind of oil instead, such as olive, if you prefer.
- Salt/Pepper: As always. Rounds of the flavours and keeps the turnips from tasting anywhere near bland!
HOW TO MAKE MASHED TURNIPS (KEY TIPS)
- Use a vegetable peeler to peel the turnips and get ’em ready for roasting. This will make your life 1000x easier when it comes to taking the skin off of these bad boys (which is definitely not hard to do!)
- Cube the turnips into similar size pieces to ensure even cooking in the same amount of time. EXTRA TIP: Flip ’em every 10 minutes during roasting to make sure they get evenly cooked all the way through, without burning, before blending.
- Keep the garlic cloves whole (YAY for less work!) This will ensure they roast up nicely in the oven without the risk of burning.
- Toss the turnips, oil and seasonings directly on the parchment lined baking sheet for easy clean up and less dishes. YAY! EXTRA TIP: Use your hands to make sure that the oil and seasonings are evenly dispersed and all of the turnips are nicely coated before roasting.
- Use the coconut milk as your tool to achieve the proper texture. The coconut milk is not only good for adding flavour and freshness to the dish but it’s also what we rely on to achieve that perfect texture. If you want your mashed turnips to be thinner and creamier, add more. If you prefer them to be on the thicker side more so resembling potatoes and having that potato like texture, add less. EXTRA TIP: Don’t overdo it or you’ll end up with watery, mushy turnips. EXTRA EXTRA TIP: Add a bit at a time until you reach your desired consistency. You can always add more but you can’t take it away after you’ve added too much!
- Heat the coconut milk before adding it to the blender with the turnips. This will allow the turnips to absorb more of the flavour which in turn will prevent overmixing. It’ll also keep them hot so you can serve ’em up right away.
- Use a blender or food processor to mash the turnips up into your desired consistency. Be careful here, though as you don’t want to overdo this one either depending on the texture you want your mashed turnips to be. I recommend giving it a few pulses at a time rather than going in full force from the get go. That way, you can control exactly how chunky or not you want to make them. If you don’t have a blender or food processor, the old fashioned way of using a manual masher should get the job done just fine although you may not be able to get ’em as smooth. An electric hand blender will also work but again, be careful not to over whip them into a watery mess.
You’ve added to much coconut milk! To avoid watery turnips, add the milk bit by bit until you reach your desired consistency. Remember: you can always add more but you can’t take it out once you realize you’ve added too much!
The skin on turnips is completely edible though I do recommend peeling them for this recipe for mashed turnips since we’re roasting them as opposed to boiling them. The larger the turnip is, the tougher and more fibrous it’s skin will be. Use a vegetable peeler to easily peel away the outer skin of the turnips before cubing and roasting.
Mashed Turnips have fewer calories per serving in comparison to potatoes. They’re also lower in carbs making them a suitable alternative for low carb or keto diets. In general, turnips are a good source of Vitamin C, high in fibre and rich in calcium making them a healthy choice.
Store any leftovers in an airtight container and keep them in the fridge. They’ll be good for 3-4 days. When ready to eat again, simply reheat in a pot on the stove, adding a little more coconut milk if necessary to thin it out. Or, use a microwave.
RECIPE FOR MASHED TURNIPS
This recipe for Mashed Turnips is a great stand in for it's mashed potato rival and makes a wonderful side dish to any meal. This deliciously creamy, easy to make Mashed Turnip dish is Low Carb, Keto Friendly, Paleo and 100% Vegan.
- 5 large Turnips
- 3/4 cup Full Fat Coconut Milk
- 8 Cloves Garlic, peeled
- 1 tbsp Dried Thyme
- 1.5 tsp Salt
- 1/4 tsp Pepper
- Fresh Cracked Pepper, for garnish, optional
- Fresh Chopped Parsley, for garnish, optional
- Preheat the oven to 375° and line a baking sheet with parchment paper.
- Using a vegetable peeler, peel the skin off the turnips then cut them into even sized cubes.
- Add the cubed turnips, whole garlic cloves, avocado oil, thyme, salt and pepper to the baking sheet. Use your hands or a spatula to toss well to coat.
- Roast for 30 minutes, flipping and turning the veggies every 10 minutes or until they're fork tender and slightly browned.
- Carefully transfer the roasted turnips to a high speed blender or food processor.
- Heat the coconut milk on low heat until warmed through.
- Add the coconut milk, half at a time and pulse a few times, until you reach your desired consistency (adding the remainder of the milk if needed). Careful not to over pulse.
- Garnish with fresh chopped parsley and cracked black pepper, if desired. Serve hot.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 86Total Fat: 6gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 602mgCarbohydrates: 8gFiber: 2gSugar: 3gProtein: 2g
Nutrition is only an estimate and calculated using Nutritionix.
NOT KETO AND LOVE MASHED POTATOES? TRY MY CREAMY GARLIC MASHED POTATOES OR MY SPINACH MASHED POTATOES NEXT!
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