Brown Butter Mashed Turnip (Rutabaga) with Roasted Garlic
Minimal ingredients, a whole lot of 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.
Course Side Dish
Cuisine American, Canadian
Keyword brown butter, roasted garlic, holiday side dish, mashed turnip recipe
3poundsturnip or rutabaga, peeled and cut into cubes. See 'Notes' below.
1teaspoonblack pepper(plus a pinch for garlic)
1/2teaspoonsalt(plus a pinch for garlic and some for salting water to boil turnip)
1/2tablespoonfresh thyme, chopped ((or 3/4 teaspoon dried). Plus more for garnish, if you like).
First, get the garlic roasted. Preheat oven to 400 degrees Fahrenheit. Cut tops off garlic so cloves are exposed. Sprinkle with just a pinch of salt and pepper and 1 teaspoon of olive oil. Wrap in foil and bake about 40 minutes. Remove foil and let cool for a bit before handling. When cool enough to handle, cloves can be removed from skin.
Meanwhile, boil turnip (or rutabaga) in large pot of salted water, covered, for about 35 to 40 minutes or until turnip is tender. Drain.
In a light coloured pot over medium low heat melt butter. As the butter cooks (or browns), swirl the pan every so often as it lightly bubbles. The butter will foam and that's ok. 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 butter from pan (because it will continue to cook if you leave in pan and may burn).
To cooked turnip (or rutabaga), add salt, pepper, thyme, browned butter and mash. Add roasted garlic cloves and mash again. Place in a casserole dish and garnish with additional thyme, if desired. Enjoy!
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.
You can use either turnip or rutabaga in this recipe. I used what I know as 'turnip', 'yellow turnip' (aka rutabaga). Rutabagas will yield a slighter sweeter result than turnips. More detail on this in the text above.
Cut the turnip into bite-sized chunks so they could somewhat quickly.
Don't have fresh thyme? Use 1/3 less dried (so about 3/4 teaspoon).
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.