Mashed Japanese Turnips and Potatoes

This week I received a beautiful bunch of local, organic, Japanese Turnips from my CSA. I decided to boil my turnips alongside a couple yellow potatoes to create a healthy side dish.

The mash came out super creamy, slightly sweet, with a surprise cashew crunch! It's a perfect side to serve with some sauteed veggies and a roasted portobello.

Mashed Japanese Turnips and Potatoes
by Sarah Farsh August 29, 2012
  • 3 yellow potatoes
  • 1 bunch Japanese turnips, green stems removed (or any turnip variety)
  • 3 tbsp nutritional yeast
  • 3 cloves garlic, minced
  • 1/2 cup raw, ground cashews
  • splash soy or non-dairy milk of choice
Boil potatoes and turnips until cooked; check done-ness with fork. Mash potatoes and turnips in VitaMix or by hand with nutritional yeast, garlic, cashews and splash of soy milk. Add more or less milk to desired consistency; more milk equals lighter, less milk equals thicker mash.

Top with fresh scallions or sauteed mushrooms and onions!


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