Monday, October 8, 2012

mashed turnips with caramelized onions and balsamic

i really appreciate food network's fall fest this week as we focus on turnips!  i confess that i do not prepare turnips, parsnips or rutabagas very often and when i do i usually roast or mash them.  i like them...i just forget about them most of the time.  so i can't wait to read all the creative recipes from my wonderful and talented fellow bloggers.

i used purple topped turnips for this dish  (photo courtesy raw
i am sharing a different take on mashed turnips for my contribution.  i wanted to sweeten them up and add a bit more complexity to the dish so i experimented by caramelizing onions in a balsamic vinegar reduction sauce and then added the combination to the mashed turnips.  a tiny bit of maple syrup and extra virgin olive oil added more sweetness and body.  i then finished it off with a drizzle of method tradizionale aged balsamic...(the good stuff!)  you know what?  i really, really like the finished result. perfect with roasted meats or poultry and a wonderful salad.  i made roasted chicken, stir-fried broccolini, the turnips and a green salad with pear, cranberries and toasted walnuts for dinner. perfect for fall or winter.   give the turnips a try and please let me know what you think. 
happy turnips week everyone!

mashed turnips with caramelized onions and balsamic
2 lbs turnips
1/2 white onion, diced
1/4 cup plus 2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
1 tsp pure maple syrup
2 tbsp italian parsley, chopped
sea salt
freshly ground black pepper
aged balsamic vinegar (method tradizionale...the good stuff!) for drizzling (optional)

peel the turnips and cut into 1-inch pieces. place them in a large saucepan with water to cover and a large pinch of salt. bring to a boil and simmer, covered, until easily pierced by a knife, about 35 minutes. drain.

while turnips are cooking, sauté the onion in 2 tablespoons olive oil until deep golden brown. (about 15 minutes).  add 2 tbsp balsamic vinegar and continue cooking for 10 minutes or until vinegar begins to thicken.  add the maple syrup and a pinch each salt and pepper and cook an additional 2 minutes.  remove from heat.

add the drained turnips to a large bowl and mash with a potato masher until smooth. (alternatively, you could use the pulse motion on a food processor).  add the onion mixture and half the parsley.  stir to combine.  add additional olive oil (up to 1/4 cup) if the mixture appears dry.  taste and add additional salt and/or pepper if desired.  mound on a serving platter and drizzle extra virgin olive oil and aged balsamic vinegar over top.  sprinkle remaining parsley over turnips and serve immediately.

other turnips recipes you may enjoy:
pan fried turnips in extra virgin olive oil
roasted root vegetable casserole
southern greens, napa farmhouse style

check out the delicious sounding turnips recipes from the all of the other participating bloggers:

Jeanette's Healthy Living: Chinese Turnip Cake
Cooking With Elise: Balsamic Roasted Turnips and Thyme
Virtually Homemade: Roasted Vegetable Soup With Chimichurri

Feed Me Phoebe: Turnip Hash With Basil Vinaigrette
Thursday Night Dinner: Honey Glazed Roasted Root Vegetables
Made By Michelle: Roasted Turnips and Carrots
HGTV Gardens: Garden-to-Table: Turnips
FN Dish: Fall Into Turnips

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tom@morethanpepper said...

love the pics and the dog

napa farmhouse 1885 said...

thanks tom,
mose is the popular member of the company!

Michelle said...

I think I would like mashed turnips more if they had Caramelizing onions in them! Thanks for the post!

napa farmhouse 1885 said...

ha! michelle after reading your post i completely understand. the caramelized onions make them delicious. try the recipe :)

Jeanette said...

I love the way you prepared your turnips and the entire meal you prepared to go with them - the combination of caramelized onions and balsamic sounds fantastic!