Sunday, March 19, 2017

Mashed Turnips and Yams

I am pressure cooking more chopped turnips and yams for making pureed soup gloop to eat this week.
Sweet Potato & Turnip Mash with Sage Butter
ADAPTED
From: EatingWell Magazine

This sweet potato and turnip mash is fragrant with fresh sage.

Raghavan Iyer
By: Raghavan Iyer

1 pound sweet potatoes, peeled and diced
8 ounces turnips (about 2 medium), peeled and diced
3 large cloves garlic
30 fresh sage leaves, divided (12 left whole, the rest cut into strips)

2 tablespoons butter
or extra virgin olive oil*

1 teaspoon kosher or sea salt
½ teaspoon coarsely cracked pepper
(Adobo!)*

Preparation

Place potatoes, turnips, garlic and 12 sage leaves in a pressure cooker. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 5 minutes. Drain, save liquid. Return the vegetables to the pan and keep covered. Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute. Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.

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