One of my friends from the Salem NH Farmers Market had given me some turnips from her garden. I’d promised to make something yummy out of them. Growing up, turnips and mashed potatoes were a staple in my house. I had some butternut squash to cook up and decided to mix these two together rather than going the potato route.
With leftovers, I added vegetable broth and turned it into a nice, creamy soup.
- 1 butternut squash, peeled and cut into 1” cubes
- 6-8 sm turnips, peeled and cubed
- 3 c buttermilk
- 2 garlic cloves, chopped
- 2 sprigs fresh sage
- 1 stk unsalted butter
- Freshly ground sea salt and black pepper.
What you do:
- Heat oven to 450° and place rack in the lowest slot in the oven.
- Line baking sheet with parchment and coat with olive oil spray.
- Place squash in bowl and toss with EVOO and season with salt and pepper.
- Place in a single layer on baking sheet.
- Roast for 25-30 min, or until caramelized, turning halfway.
- Meanwhile, in med saucepan add turnip, milk, garlic and sage.
- Cook over med heat until tender, about 30 min.
- Discard sage.
- Transfer 2 c of milk broth to bowl.
- Drain turnips and place back in saucepan.
- Add roasted butternut squash.
- Mash vegetables.
- Add reserved milk and butter, about 1/2 c at a time, until desired consistency is reached.
- Use immersion blender or mixer to blend.
- Season with salt and pepper.