I’ve been a little quiet here this last week, and I’m sorry about that. In the last two weeks, I’ve found myself inexplicably drawn to continue writing a book I started years ago about my experience owning a bakery, and that has sucked up a good deal of my evening energy. It has also sucked up a good deal of my energy generally. The bakery was a crazy roller coaster full of episodes that you literally wouldn’t even believe. And it was also difficult. Reliving it through writing, I’ve found that maybe I don’t have as much emotional distance from that time as I thought I did.
Meanwhile, we have been getting turnips. I made this lovely recipe for a potluck, and despite stewing the turnips in heavy cream and cheese, people still didn’t love it. It wasn’t bad, exactly, but Sam reported that nobody went back for seconds either.
I decided that the only way to deal with the remaining turnips was to mitigate them somewhat, so I made a turnip and carrot mash. It’s fine. It took one turnip and a bunch of carrots because yes, I had a 2-lb turnip in the share this week. We turned it into 8 servings of side dish, which is kind-of crazy.
With the rest, I’m going to make turnip and mashed potatoes and freeze some. I like the way the turnips add depth and dimension to otherwise bland mashed potatoes. The ideal ratio is one part turnip to four parts potato. This is not a fast way to get through turnips, but it is kind of awesome to have mashed potatoes on hand for a super fast and easy side dish.
Turnip and Carrot mash
- 2 lbs turnips, peeled
- 2 lbs carrots peeled
- 1/2 stick butter
- salt and pepper
Boil turnips and carrots in a pot until super soft. Mash with butter and season.