Skip to main content

Turnip-Apple Mash for Foodie Reads 2016

I've had this cookbook - MASHED: Beyond the Potato by Holly Herrick* - on my nightstand for several weeks. When I saw turnips and apples in my CSA box this past week, I remembered a recipe in here I've been meaning to try.

On the Page...
In the introduction to MASHED: Beyond the Potato Holly Herrick writes "mashed foods conjure up images of comfort, even childhood. ...In addition to comfort, mashed foods inspire the notion of simplicity, which is largely true."

She goes on to share a secret: "The most important thing is to start with the freshest, best-quality food and ingredients you can find." That's always a good rule for any cooking. So, back to those CSA apples and turnips...

On the Plate...
Herrick starts with potatoes, then moves to other vegetable mashes. I am looking forward to trying her Buttery Parsley Rutabaga Mash and the Nutty Southern-Style Hubbard Squash Mash and Candied Pecan Crush. And, on the less traditional side of mashes, her Chunky Egg Salad and Caper Mash and Mashed Bananas Foster Sundaes will definitely be on my table soon. Very soon.

Her recipes are simple and delicious. And the photographs by Alexandra Defurio are vivid and beautiful.


  • 3 medium turnips, peeled and cubed
  • 1 shallot, peeled and quartered
  • 1 C stock (I used beef)
  • 1/2 C water
  • 2 sprigs fresh thyme
  • 1 large apple, cored and cubed
  • 1 T butter
  • 1 t raw honey
  • 1 t sour cream
  • freshly ground salt
  • freshly ground pepper

Place the turnips, shallots, stock, water, and thyme in a large saucepan. Bring to a boil and simmer for 10 minutes. Add in the apples and cook until everything is fork-tender.

Drain and remove the thyme sprigs, but reserve some of the cooking liquid.

Place the drained turnips and apples in the bowl of a food processor. Add in about 3/4 C cooking liquid. Add in the butter, honey, and sour cream. Pulse until smooth and incorporated. Season to taste with salt and pepper. Serve hot.

We served ours with tender chunks of Masitas de Puerco Fritas.

Here's what everyone else read in December 2016: here.

*This blog currently has a partnership with in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to and search for the item of your choice.


  1. Those recipe titles sound so good. I loved mashed up food.

  2. I like serving something other than mashed potatoes as a side to our meals.

    1. Me, too. They didn't love the turnips, but they ate them!


Post a Comment

Popular posts from this blog

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce