Behold the lowly, plebeian turnip. If you were my Scottish great-grandfather you’d call them neeps. The vegetable of the working class. Nubbly root vegetables that overwinter remarkably well. Tasty tubers.
You get the idea.
I’m fond of turnips. Rutabaga as well. They’re a little yellower, bigger, and stronger tasting than a turnip.
Thanksgiving is all about the harvest vegetables, and the turnip is a traditional addition.
I used 4 medium-sized turnips. (And 2 large apples. No picture of those sadly.)
Peel them with a sharp knife and cut them into cubes.
Chuck them in a pot with a pinch or two (or five) of cinnamon and enough water to cover.
Cover and simmer them until very tender, about an hour, maybe more.
Drain and mash with butter and a dash of maple syrup.
You can serve it as is, but this time we felt that the turnips were a little bland.
We peeled and cubed a single large sweet potato and boiled that up as well until it was tender.
Mash that sucker in with the turnip after you’re done your boiling.
Add a spoonful of ginger, as well as some nutmeg and a bit of brown sugar. Garnish with fresh parsley and serve hot.
You can also freeze this stuff for thawing and reheating later. It saves time on the big day.