Low Carb Turnip Mash with Dried Mushrooms

Todays post is for all of you out there who have been working so hard trying to stay in shape and are having a bit of a panic for this years holiday eating season. Lets tackle the Thanksgiving table and make  a low carb alternative to mashed potatoes. I have had my fair share of cauliflower “faux” mashed potatoes so lets mix it up with a new veggie that you probably haven’t thought to use in a vegetable puree. 

Enter the low starch phenomenon called the turnip! 

These little beauties have a very low starch content and are the Paleo/low carb dieters key to satisfying the need for a creamy puree  for Holiday and comfort meals. A quick disclaimer, they do not taste like a potato so I like to add some rich flavors like dried mushrooms to change the somewhat spicy flavor a turnip can have. Don’t worry though, once the turnips cook that spice turns sweet and luscious. The other option is to use half potatoes and half cauliflower or half potatoes half turnips to cut the starch content down. Either way you will eliminate  a lot  of calories and add in a different profile for nutrition and taste. Just make sure to cook the potatoes separately from the turnips and/or cauliflower because the cooking times are different. 

Turnip Mash with Dried Mushrooms

Serves 4-6

Vegetarian - Paleo - Gluten Free - Grain Free - Low Carb

Ingredients

  • 4 Cups Peeled Turnips cut into large chunks
  • 2 Cups Low Sodium Broth (Vegetable, Chicken, Turkey etc)
  • 1/4 Cup Dried Mushrooms cut finely
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/2 Tbl Maple Syrup
  • 1/2 tsp Fine Sea Salt
  • 1/4 tsp Freshly Ground Pepper

Instructions

  1. In a medium sauce pan add the broth, the mushrooms, and the chopped turnips.
  2. Bring to a boil over high heat and then reduce to a simmer with the lid off and cook for 15-20 minutes or until the turnips are easily pierced with a knife.
  3. Transfer all of the mixture to a blender and puree with the olive oil, salt, and pepper.
  4. Taste for seasoning and adjust accordingly.

Notes

  1. The mushrooms can be omitted and milk and butter can be used if you can tolerate dairy but make sure to not add the maple syrup.
  2. Half the turnips can also be exchanged for potatoes if you want a more traditional style of mashed potatoes as well and omit the maple syrup.
dieting, gluten free, Gluten Free Cooking, paleo, side dishes, snacks, Thanksgiving, Vegan, vegetarianCaitlin Coopercauliflower, clean eating, dried mushrooms, healthy recipes, holiday recipes, maple syrup, mashed potatoes, olive oil, paleo thanksgiving recipes, paleo turnip mash, potatoes, turnip mashComment