Minimal ingredients, a whole lotta flavour, that’s what you’re gonna get with this brown butter mashed turnip with roasted garlic. It’s a simple side dish that would be a yummy addition to any special occasion.
If you know me, you know how much I love turkey dinner, especially mom’s turkey dinner on Christmas.
It’s my favourite meal, hands down. What makes it my favourite? Turkey, of course. But those sides? Yeah, that’s where it’s at.
Mom makes some really good mashed turnip. It’s quite simple, but I pile my plate with it. Today I’m sharing mom’s mashed turnip recipe with my twist.
What makes this mashed turnip recipe so special?
Butter.
Yes, butter.
Though, butter makes pretty much everything better, doesn’t it?
Though, this ain’t just any butter, it’s brown butter. Seriously, you guys, this stuff is straight-up delicious.
What’s the Difference Between Turnip and Rutabaga?
All my life, I’ve know rutabaga to be turnip.
Though very similar, there are some slight differences in a turnip versus a rutabaga.
Both turnip and rutabaga are delicious root vegetables.
However, rutabagas are typically larger than turnips, a little sweeter, and have a yellowish interior (which is often why they are referred to as “yellow turnips” or simply “turnips”).
This is the case in many grocery stores in Newfoundland. Both turnip and rutabaga can often be used interchangeably in recipes, as in this one.
Brown Butter Mashed Turnip Recipe (aka Mashed Rutabaga)
Besides how delicious this recipe is, it has just seven ingredients (including salt and pepper).
It’s one flavour-packed, super budget-friendly side dish that’s perfect for Thanksgiving, Christmas or any special occasion.
Honestly, this would even be delicious as a lower carb option to have with your weekday dinner.
What Is Brown Butter?
Brown butter is basically butter that has been cooked until it turns brown.
It’s made by melting butter in a saucepan; as it cooks the colour changes from light yellow to brown.
Also, the milk solids start to solidify and brown. Once you make brown butter, you’ll want to make it again and again. It’s just so delicious and adds so much flavour to dishes.
Some people don’t use those solids, but I think they add so much flavour to any dish. Do not discard them; they are yummy! They go straight into the mashed turnip for a flavour party.
Browning just takes butter to another level. It tastes buttery (of course), nutty and kinda caramelly. In a pinch you could use regular butter here, but the final product will taste different.
It only takes minutes to make and so worth the effort. And the smell? Heavenly. As you would have guessed, brown butter also works great in mashed potatoes, with pasta (particularly ravioli) or even on bread (when it’s solidified, of course).
How To Roast Garlic
So, thinking how fabulous this mashed turnip would be for a holiday side, I figured I’d kick it up a notch with roasted garlic.
A whole bulb of garlic is roasted until soft and the cloves are mixed in with the mashed turnip. Don’t be frightened that it’s a whole bulb of garlic.
When roasted, the pungent flavour of garlic is muted and you are left with a lovely garlicky hum. To roast garlic:
- Cut the top off the bulb of garlic so the cloves are exposed.
- Sprinkle with salt, pepper and a little olive oil.
- Wrap in aluminum foil and bake for about 40 minutes or until tender.
- Once cool enough to handle, cloves easily remove from the skin and can be used in recipes.
Lots of good flavour for a humble turnip, isn’t it? It’s all about using simple ingredients and just treating them with care, definitely nothing complicated.
Mashed turnip has always been a favourite side and brings back lots of memories. What’s a favourite side dish of yours?
Tips for Making Mashed Turnips (aka Mashed Yellow Turnips or Rutabagas)
- You can use either turnip or rutabaga in this recipe. I used what I know as turnip (that is, yellow turnip or rutabaga). More detail on this in the text above.
- I used one large turnip that was about 3 pounds (after peeling it’s a little less), but all together you want about 8 cups of turnip chunks. If you have access to a scale in your grocery store, use that to weigh the quantity you need.
- Cut the turnip into bite-sized chunks so they could somewhat quickly.
- Don’t have fresh thyme? Use ⅓ less dried (so about ¾ teaspoon of dried thyme).
More Easy Side Dishes
- Easy Scalloped Potatoes
- Fall Farro Salad
- Apple and Gouda Mixed Green Salad
- Kale Salad With Apple
- Roasted Cauliflower
Whether you call it rutabaga or turnip, I hope you love this easy side dish recipe as much as we do (and I’m pretty sure you will)!
If you make this mashed turnip recipe, be sure to leave a comment below!
Brown Butter Mashed Turnip (Rutabaga) With Roasted Garlic
Ingredients
- 3 pounds turnip or rutabaga, peeled and cut into chunks (see "Notes" below)
- 1 head garlic
- 1 teaspoon olive oil
- 1 teaspoon freshly ground black pepper, plus a pinch for garlic
- ½ teaspoon salt, plus a pinch for garlic and some for salting water to boil turnip
- ½ tablespoon chopped fresh thyme leaves, or ¾ teaspoon dried thyme
- ½ cup unsalted butter
- Chopped fresh thyme leaves, garnish to taste (optional)
Instructions
- First, get the garlic roasted. Preheat oven to 400 degrees Fahrenheit. Cut tops off the bulb of garlic so the cloves are exposed. Sprinkle with just a pinch of salt and black pepper and 1 teaspoon of olive oil. Wrap in aluminum oil and bake about 40 minutes. Carefully remove aluminum foil and let cool for a bit before handling. When cool enough to handle, cloves can be removed from their skin.
- Meanwhile, boil turnip (or rutabaga) in large pot of salted water, covered, for about 35 to 40 minutes or until turnip is tender (there should be an inch or two of water above the turnip, basically ensuring that it is fully submerged and covered by the water). Drain and place turnip into a mixing bowl. Note: As you are cooking the turnip, reduce the heat, if necessary, while still maintaining a boil.
- Melt butter in a light coloured saucepan over medium-low heat. As the butter cooks (or browns), gently swirl the saucepan every so often as it lightly bubbles. The butter will foam and that's okay. The colour will change from yellow to amber to brown. There will be little brown bits form as the milk solids in the butter cook. Don't discard those. They are delicious in this mashed turnip. This whole process should only take about 10 minutes.
- As soon you achieve the desired colour (I like a light brown) remove the butter from the pan (because it will continue to cook if you leave in the pan and may burn).
- To cooked turnip (or rutabaga), add remaining ½ teaspoon of salt, remaining 1 teaspoon of black pepper, thyme, and browned butter, then mash. Add roasted garlic cloves and mash again. Transfer to a serving dish. Garnish (if desired) with additional thyme. Serve and enjoy!Note: Because turnips are slightly more bitter than what was used here (rutabaga or yellow turnip), you could (if you like) mix in a little brown sugar to taste.
Notes
- You can use either turnip or rutabaga in this recipe. I used what I know as turnip (that is, yellow turnip or rutabaga). More detail on this in the text above.
- I used one large turnip that was about 3 pounds (after peeling it’s a little less), but all together you want about 8 cups of turnip chunks. If you have access to a scale in your grocery store, use that to weigh the quantity you need.
- Cut the turnip into bite-sized chunks so they could somewhat quickly.
- Don’t have fresh thyme? Use ⅓ less dried (so about ¾ teaspoon of dried thyme).
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Katie
I just made this! I found that I didn’t really get that lovely orange color (even with the browned butter) so I added a little turmeric to give it a golden color. I also decided to add a smidgen more salt and pepper, plus about 2 tbsp of brown sugar to counteract some of the bitterness of the turnip. Topped it with dried parsley and it’s a lovely, different stroke from mashed potatoes!
Girl Heart Food
So happy to hear that, Katie!! If you used ‘white turnip’ it would be a tad more bitter and less yellowy than ‘yellow turnip’ or rutabaga. Thank you for trying and letting me know how it turned out for you 🙂 Have a lovely weekend!
Jasmine
This is a great idea for Thanksgiving! A nice alternative to regular mashed potatoes!
Girl Heart Food
Sure is 🙂 Thank you Jasmine!!
Corinna | Friendly Pantry
I think I’ll have to add this to my Christmas meal list! It sounds delicious, yet simple. Thanks!
Girl Heart Food
Happy to hear that! Thanks Corinna 🙂
Marissa
Keith and I LOVE turnips!! I always wonder why more recipes don’t include them? This is a must try!
Girl Heart Food
Right? So yummy! Hope you love this one 🙂
Isabelle @ Crumb
Can you believe I lived on this planet for almost 40 years without knowing how awesome mashed turnips are? Not sure why, but neither of my parents ever cooked with turnips, so they just weren’t on my mental radar. I discovered them quite by mistake a year ago, and am now trying to make up for lost time by putting turnips in everything I can. 🙂 Loving the way you’ve dressed yours up with browned butter and roasted garlic… sounds amazing!
Girl Heart Food
Lol! They are pretty delish, aren’t they? Thanks Isabelle 🙂
Karen (Back Road Journal)
When I saw your photo, it made me think about my years living in New England. When I think of turnips, I think of the small white ones with the purple tops. From your photo and you mentioning that it weighed 3 pounds, I knew you were referring to a rutabaga, Swede or yellow turnip. Imagine the confusion when I told my New England friends I was bringing turnips to their pot luck and showed up with my southern version cooked with greens. 🙂 I can’t wait to try this version, it sounds delicious. I’m pinning.
Girl Heart Food
Rutabagas are often sold as ‘turnips’ around here and that’s what I grew up knowing them as. So happy you like this recipe, Karen 🙂 Thanks so much & enjoy!!
Katherine | Love In My Oven
You’ve just transformed a traditional family side into something magnificent! We ALWAYS had mashed turnip growing up, but never with roasted garlic. YUM! I’m craving this so hard now – I am going to have to whip it up soon, maybe with a simple roasted chicken! Love!
Girl Heart Food
Thanks a million, Katherine 🙂 Sounds like a delicious plan!!
Ben|Havocinthekitchen
I do love “turkey day dinner” too! And the best part about that is…leftovers. As our family is very small, we usually enjoy leftovers for a while. I don’t think I’ve eaten turnips many times in my life (I am mostly familiar with rootabaga which I believe belongs to a similar family), but I still can imagine how delicious this side is. No wonder – butter makes everything better (And healthier, right)?
Girl Heart Food
Totally agree with ya there, Ben!! It totally does 😉 Thanks so much 🙂
[email protected]
Mashed turnip? What will you think of next? This is amazing! A perfect holiday side, my friend! Hope your week is off to a great start! XOXO
Girl Heart Food
Gotta thank mom for that 😉 I grew up eating mashed turnip! Thanks, my friend – same to you!
Mary Ann | The Beach House Kitchen
Yay for Mom!! I’m embarrassed to say, I’ve never tried a turnip Dawn! But the way you’re talking them up, clearly I’ve been missing something. Need to try these!
Girl Heart Food
Right?? You do 😉 Hope you love ’em, Mary Ann!
Elaine
Love this Dawnified version of a classic. Yay for butter! and double yay for browned butter! PInned!
Girl Heart Food
Lol…thanks so much, Elaine 🙂 Hope you love it as much as we do!
Laura
Dawn, I’ve never mashed a turnip – Ive roasted them (yum!) but never mashed, And, brown butter and roasted garlic? Heck, sign me up for that yumminess! I love this idea! I’m going to have to give this a try, I imagine the fam will love it as well, with all that buttery, garlicky goodness! Thanks for the inspiration!
Girl Heart Food
Bet you guys will love it…sure hope so 😉 Thanks Laura!
Claudia
I just made it. I placed it in the fridge and hope to use it on Sunday. Love the simplicity and the great tips. Thank you. How would you reheat it?
Dawn | Girl Heart Food
Hi Claudia! Thanks so much!! You can reheat it in the microwave (using a microwave-safe dish). It’s probably best to heat a minute or two at a time, stirring occasionally, until it’s heated through. If you feel like you want to add a little more butter once it’s heated through, you certainly can. Hope you enjoy. 🙂
Milena
Mashed turnip might not sound cool but I can fully appreciate the deliciousness lurking behind the phrase! Your mom knows her stuff:) Great side, truly. Pinned!
Girl Heart Food
Right?? Thanks so much, Milena 🙂
SHASHI AT SAVORYSPIN
Dawn this is a brilliant side dish – first off,I don’t think I’ve ever had a turnip mash – so genius! And flavoring it up with roasted garlic -wow! I’m thinking I need to bid adieu to mashed potatoes and have this instead!
Girl Heart Food
Thanks a million, Shashi! Hope you love it as much as we do 🙂
Leanne | Crumb Top Baking
Oh my goodness Dawn! You have taken turnip to a whole new level! I love the brown butter and garlic twist. And now I’m also totally excited for Christmas Day dinner and all the sides! Hope your week is off to a great start!
Girl Heart Food
Thanks Leanne! I’m already thinking about it 😉 Happy Monday to ya!
mimi rippee
I LOVE everything about this dish but the turnip! I don’t totally dislike them. In fact, these ingredients may be what have been missing! But I’m sure they could be made with 1/2 potatoes also. That would be a great start.
Girl Heart Food
Lol…I think this recipe will change your mind 😉 Sure hope so! Thanks so much!
Karen @ Seasonal Cravings
I never make mashed turnips but these look like they are packed with all the garlic flavor. These would be perfect for any holiday table!
Girl Heart Food
So yummy! Thanks Karen 🙂
David @ Spiced
Haha! Admitting to loving turnips definitely makes you uncool, Dawn…but I’ll join the uncool club with you if it involves roasted garlic and browned butter. Seriously! This dish sounds like it’s packed with a ton of flavor, and I love how you use a ‘lesser known’ – or maybe ‘lesser loved’ – root veggie as the base. Perfect holiday side dish!
Girl Heart Food
Lol…I thought so 😉 It really is yummy! Hope you get a chance to try it soon, David. Thanks so much!
Kelsie | the itsy-bitsy kitchen
I LOVE root vegetables! I almost always opt for roasting (except mashed potatoes of course) but I’m totally going to try mashing some turnips soon. Nothing beats a dish loaded with butter and roasted garlic. And since it’s a vegetable, it’s automatically healthy even with all that butter right? 🙂 Have a great week, Dawn!
Girl Heart Food
Me too! And I totally agree 😉 You too, Kelsie! Thanks very much!
Kathy @ Beyond the Chicken Coop
I’m all about the sides too! Roasted turnips would be a fun addition to the holiday table! I love that you’ve added browned butter. This sounds really delicious!
Girl Heart Food
Brown butter adds such a lovely flavour! Thanks Kathy!
Kelly | Foodtasia
Yummmm…that browned butter! Can you believe I’ve never had mashed turnips before? I substitute them into soups for a low carb alternative to potato. After all the cauliflower mash I’ve had – why did I never come across mashed turnips?! It’s brilliant! And they look so delicious! I’ll definitely have to try them soon!
Girl Heart Food
Really? So yummy! I grew up on ’em 🙂 Hope you love them, Kelly!
Linda Horn
Oh this sounds delicious! Cannot wait to try!
Girl Heart Food
Thank you so much, Linda 🙂 Hope you love it!!