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Mashed Turnips With Red Onion and Sage

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“I modified a recipe I found on Foodnetwork.com and it turned out delicious! I'm posting it here so I don't forget how we made it. The almond milk I used was homemade almond milk with nothing in it other than almonds and water. I've noticed most of the store brands add sugar and chemicals. I suppose you could use real milk or cream too, but it was amazingly light and delicious with the almond. I prefer to keep these chunky rather than extra smooth due to the high water content in the turnips. I imaging this would taste great if you baked it with cheese too!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put turnips and potatoes in salted cold water, bring to a boil, and simmer covered for 20 minutes, until fork tender.
  2. Meanwhile, melt butter over medium heat. Add onion and sage, sautéing until the onion is tender, the sage is fragrant and the butter is brown.
  3. Season w salt and pepper.
  4. Add the almond milk, bring to a simmer and let thicken slightly.
  5. Drain turnips and potatoes. Add milk mixture and mash.

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