Mashed Turnips Recipe (2024)

These creamy and flavorful Mashed Turnips mixed with Brussels sprouts and bacon redefine nutritious comfort food. The turnips are exceptionally buttery, irresistibly tasty, and wonderfully simple to prepare.

A savory casserole of mashed turnips mixed with sauteed Brussels sprouts and crispy bacon. It’s a perfectly delicious yet nutritious, low-carb Thanksgiving side dish!

Why We Love Mashed Turnips

• Exciting Variation: This recipe is a nice change from the usual, adding a unique and tasty alternative to the holiday menu that might just outshine the classic potato dishes.
• Flavorful: These mashed turnips are extra creamy and buttery, enriched with heavy cream and butter, making them a deliciously rich side dish.
• Perfect for the Holidays: Ideal for Thanksgiving, they provide a warm, comforting, and slightly less starchy option.

What Are Turnips?

Turnips are a root veggie, similar to potatoes, carrots, and rutabagas. While larger and older turnips may have a slightly bitter taste, younger and smaller turnips have a pleasant flavor that resembles fresh cabbage. Small turnips are mild and go very well with other flavors like butter, garlic, and bacon.

Ingredients

• Butter: You’ll need 2-1/2 tablespoons of butter, divided.
• Onion: Finely chop one small yellow onion, or substitute a white onion.
• Fresh Garlic: Press or mince three cloves of garlic.
• Brussels Sprouts: This recipe uses two cups of thinly sliced Brussels sprouts.
• Turnips: You’ll need 2 ½ pounds of turnips, rinsed, peeled, and quartered.
• Heavy Whipping Cream: While you can try substituting half-and-half or milk, using heavy cream here really adds richness and texture to the overall dish.
• Salt and Pepper:Season to taste.
• Bacon: I use about six slices of bacon, cooked to a crisp.

How To Make Mashed Turnips

1. Fry the bacon. Then, remove crispy bacon from skillet; do not discard bacon grease.
2. Sauté. Melt 1/2 tablespoon of the butter in the skillet. Add onions, and cook for 2 minutes. Next, stir in the garlic and cook for 20 seconds. Finally, add the Brussels sprouts and continue to cook for 4 minutes, or until tender.
3. Cook the Turnips. In the meantime, put the turnips in a stockpot and cover them with cold salted water. Bring to a boil, and cook for 10 to 12 minutes, or until very tender.
4. Warm the Cream. Place the heavy cream, 2 tablespoons butter, salt, and pepper in a microwavable bowl or cup; cook on HIGH for 1 to 2 minutes, or until butter is melted and mixture is hot.
5. Mash. Drain the turnips thoroughly and return to the pot. Mash with a potato masher, adding the cream mixture, until combined and fluffy. Then fold in the Brussels sprouts mixture and half of the bacon.
6. Bake. Transfer the mixture to a greased baking dish. Bake at 350˚F for 20 minutes or until lightly browned on top. Remove from the oven and let stand for 10 minutes.
7. Enjoy! Top the finished casserole with the reserved bacon crumbles, and serve.

Serving Suggestions

These mashed turnips go with everything, from my Slow Cooker Honey Mustard Glazed Ham, this Prime Rib, or Instant Pot Turkey Breast to these gorgeous Maple Glazed Carrots and Orange and Pecans Sweet Potato Casserole.

Storage

• To refrigerate. Simply cover the casserole tightly, or store in airtight containers. Leftovers will keep in the refrigerator for up to 3 days or in the freezer for up to 2 months.
• To reheat. Place leftovers in an ovenproof dish and bake, covered, at 350˚F until heated through.

More Low Carb Side Dishes

• Keto Sausage and Cauliflower Rice Stuffing
• Air Fryer Brussel Sprouts
• Creamy Mashed Cauliflower
• Instant Pot Creamy Brussel Sprouts
• Creamy Spaghetti Squash