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

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

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

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa