Turnips. The enigmatic root vegetable. Deceivingly peppery with a pretty fuchsia exterior and a perfectly white interior. Typically for root vegetables, I either roast them or mash them. Look at this picture, root vegetables appear imperfectly beautiful. I thought celery root would make for a good flavor pairing with the turnips, given its intense celeriac character. Keeping it simple with rustic, with a dash of nutmeg, garlic, and white pepper for a hint of fall. Here's the final product which I find rustic and comforting.
Mashed Turnips with Celery Root
- turnips: 2, peeled and cut into uniform medium cubes
- celery root: 1, peeled and cut into uniform small cubes
- butter: 4 tablespoons
- salt, white pepper, nutmeg, granulated garlic to taste
- milk or half and half: about 1/2 cup
- In a large pan, bring salted water to a boil. Add in the celery root first (takes longer to cook, and that's why we want to cut it smaller), followed by the turnips. Cook until fork tender, about 30 minutes.
- Drain well. In a bowl, or return to pan, mash with masher. Add in the butter, and seasonings. Taste while mashing more. (Alternately, for a smoother texture, make this in the food processor.) Once the desired texture is achieved, add in the milk or half and half. Again, taste for seasonings and adjust.
- Makes about 4-6 servings.