It is interesting to me that the vegetables giving me the most excitement lately are the ones I'd never go near as a youngster. This recipe is a perfect example of this - turnip???? NO THANKS
Yet here I am at 50 wondering what my problem could have been.
Mind you - I have been 'forced' to explore these veggies by our CSA - when turnips, sweet potatoes, and squash appear in your CSA delivery . . . you eat them happily!
This could not be an easier or more elegant side dish to serve and it utilizes so many fresh and in season ingredients from the garden, CSA's, and produce delivery boxes this time of year. Sweet Potatoes are often brought to the table as a sickening sweet side dish laden with butter, sugar, and marshmallows - not this version!
This is one delicious mash, peeps. If you like sweet potato pie, but wish it were a bit more savory or want a healthy twist on traditional, creamy mashed potatoes this is the recipe for you. According to the source recipe at Eating Well, a single serving of this orange beauty provides 180% of your daily value of Vitamin A! In addition “preliminary research suggests [sage] may improve some symptoms of early Alzheimer’s disease by preventing a key enzyme from destroying acetylcholine, a brain chemical involved in memory and learning. In another study, college students who took sage extracts in capsule form performed significantly better on memory tests, and their moods improved.” So there you go. Super simple recipe with a very impressive name and plenty of health benefits to boot!
The next time I make this mash I think I will add some crispy onions or shallots to the top when I serve it to add a texture contrast.
Sweet Potato and Turnip Mash with Sage Butter
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
1 teaspoon kosher or sea salt
1/2 teaspoon coarsely cracked pepper
Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. 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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