Turnip & garlic mash

Turnip & garlic mash

Pure de nabo com alho

By
From
Lisbon
Serves
4 as a side
Photographer
Steven Joyce

This earthy mash is a great alternative to plain mashed potatoes, and goes well with sausages or grilled lamb chops. Blanching the garlic mellows its flavour, making it sweeter.

Ingredients

Quantity Ingredient
300g potatoes, peeled and diced
700g turnips, peeled and diced
5 garlic cloves, in their skins
1 tablespoon extra-virgin olive oil
generous pinch salt
chopped flat-leaf parsley, to serve

Method

  1. Cook the potatoes and turnips separately in pans of boiling salted water until tender to the point of a knife. The potatoes will need 12–15 minutes and the turnips will need 20 minutes or more. (If the potatoes are ready well in advance of the turnips, mash them while you wait – white potatoes can become unpleasantly gluey if not mashed soon after cooking.)
  2. For the last 3–4 minutes of cooking, add the garlic cloves to the turnip pan to blanch them. Remove and, when cool enough to handle, pop them out of their skins.
  3. When really tender, drain the turnips. Mix with the potatoes, mashed or whole, then mash roughly. Add the extra-virgin olive oil and salt, then crush the blanched garlic and add that, too. Mix thoroughly. Turnip is quite fibrous, so it’s best to purée this mash with a hand-held blender. Blitz until smooth, then taste and add more salt or oil, if you like.
  4. Serve hot, sprinkled with the chopped parsley.
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