Get Forked Friday: Roasted Mashed Turnips Recipe

Mashed

Roasted Mashed Turnips Recipe

My husband has Type 2 diabetes and little by little over the years as he has started getting worse and learning his lessons he has started cutting things out of his diet.. you know, the good things lol. As he does this I try to find delicious alternatives for him (And us as a family!) Right now, I'm obsessed with turnips! Roasted, Mashed, Pan fried, however you do them they are a delicious alternative to potatoes, so here is how to make them Mashed! (keep in mind its a lot like making mashed potatoes, but you need a lot less liquid)

What you need:

2 pounds Turnips Peeled
1/2 cup Heavy Cream
3 tablespoons butter
Salt and Pepper To Taste
2 teaspoons of olive oil

What to do:

Peel and quarter the turnips, Toss with salt and pepper and approx. 2 teaspoons of olive oil. Roast them until they're very tender when poked with a fork; Appox. 10 minutes in the oven at 350 Remove from the oven and mash (You can use a hand mixer or stand mixer if that is easier) Add the Heavy Cream, Butter, salt and Pepper Mix well. Keep in mind that Turnips aren’t going to be completely smooth like Mashed potatoes, but if you have a ricer you can use that to make it much smoother. This is such an easy and delicious alternative to potatoes!

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Maria-mills-benatAbout the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate me. Please read the disclosure.


Get Forked Friday: On the path to Reducing Waste in the kitchen

On the path to Reducing Waste in the kitchen

Don’t throw away those veggies!
Make your own Veggie broth using the “left overs” of your vegetables, the stems of your celery, the tops of your onions (peel and all), the ends of your asparagus, etc etc. Whatever vegetable you would normally throw away, would go great into making your own broth, throw all the veggies in a pot of water, add salt and pepper and let simmer on low for a few hours, strain then put into containers for freezing or ice cube trays for single small use!
Tip: Keep a reusable container full of your vegetable “trash” and stick it in the freezer until you have enough to make a broth.

Glass Jars and Containers
Done with those pickles? Jelly? Jars of mustard? Don’t recycle, re-use! Wash out the glass jars, take off the tables and use them to store dry goods in your pantries. Nuts, Rice, Beans, flour etc. OR use the glass jars to pack a yummy salad for your lunch, or maybe some soup or left overs. You can also use the glass jars to store the veggie broth you made this week!
By reusing your glass jars instead of recycling you are also helping to save energy!

No More Bottled Water!
I have to admit I am a bottled water fanatic, Im not a big water fan anyway and cant stand tap water.. Ive recently switched to reduce the plastic waste from water bottles and bought a water filter jug for the fridge, then I can drink from that, and use reusable metal or glass cups for on the go!

Coffee time!
How many time a day do you throw away your coffee grounds? I know we do it A LOT! Instead of throwing them away collect them daily! There are tons of great uses for your coffee grounds but here are just a few things you can do with yours to help reduce waste in your kitchen!
At the end of each week or every few days take them and sprinkle them around the plants or flowers in your garden, coffee grounds have a lot of nutrients that are great for your plants!
If you are a composter, compost them!
Want to keep the bugs away? Sprinkle your coffee grounds around outdoor seating areas, they are a great bug repellent for mosquitoes and fruit flies!

Multi Use food!
When shopping it’s best to meal plan your week so you are only buying the things you need, this will not only cut down waste but help your budget as well. Then, think about the foods you need. For instance, if you need 1/2 of an onion for a certain recipe, fine another use this week for the other half. Only need 1/4 cup of chopped bell pepper? Find another recipe to use the rest, then use the tops of those bell peppers onions and other vegetables for your veggie broth 🙂
Also, if you need 1/2 pound of ground beef for a recipe but only see 1lb packages in the store, talk to the butcher, often times they will break the packages down for you!

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Maria-mills-benat
About the Author: Maria Mills-Benat is a Port Orange-based chef and has started a service of offering in-home cooking classes. She has a passion for cooking for others and has been doing so professionally for 10 year. Read full bio here.

Disclosure: Some posts may contain links that compensate me. Please read the disclosure.