Creamy Mashed Turnips with Brussels Sprouts and Bacon Recipe

Introduction

Mashed turnips offer a delightful twist on traditional mashed potatoes, combining creamy texture with savory bacon and Brussels sprouts. This comforting side dish brings warmth and flavor to any meal with a hint of garlic and rich cream.

Ingredients

• 2½ pounds turnips, rinsed, peeled, and quartered
• 2½ tablespoons butter, divided
• 4 to 5 slices bacon, diced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups thinly shaved Brussels sprouts
• ⅔ cup heavy whipping cream
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Instructions

1. Step 1: Preheat your oven to 350˚F and lightly grease a 2-quart baking dish with cooking spray. Set it aside for later.
2. Step 2: Place the quartered turnips in a large saucepan or stockpot, cover with water, and add ½ teaspoon salt. Bring to a boil over medium-high heat and cook for about 10 minutes until the turnips are very tender. Drain and return them to the pot.
3. Step 3: While the turnips cook, heat a skillet over medium heat and cook the diced bacon until crispy, about 5 to 6 minutes. Remove the bacon with a slotted spoon, leaving the bacon grease in the skillet. Set the bacon aside.
4. Step 4: Add ½ tablespoon butter to the skillet with bacon grease. Sauté the chopped onion for 2 to 3 minutes until it begins to soften, then stir in minced garlic and cook for about 15 seconds.
5. Step 5: Add the shaved Brussels sprouts to the skillet and cook for approximately 4 minutes until tender. Remove from heat and set aside.
6. Step 6: In a microwavable bowl or cup, combine heavy cream, 2 tablespoons butter, 1 teaspoon salt, and ½ teaspoon black pepper. Microwave on HIGH for 1 to 1½ minutes until the butter melts and the mixture is hot.
7. Step 7: Mash the turnips with a potato masher until smooth. Add the hot cream mixture and continue mashing until fluffy and well combined.
8. Step 8: Stir the Brussels sprouts mixture and half of the cooked bacon into the mashed turnips. Transfer this mixture into the prepared baking dish.
9. Step 9: Bake for 20 minutes until the top is lightly browned and crispy. Remove from the oven and let stand for 5 to 8 minutes.
10. Step 10: Sprinkle the remaining bacon crumbles on top before serving. Enjoy warm!

Tips & Variations

• For a smoother mash, use a ricer instead of a potato masher.
• Swap bacon for pancetta or smoked sausage for a different smoky flavor.
• Add a sprinkle of grated Parmesan cheese to the mash before baking for extra richness.
• Use half turnips and half potatoes for a milder taste and creamier texture.
• For a vegetarian version, omit bacon and substitute with sautéed mushrooms for umami.

Storage

Store leftover mashed turnips in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of cream or milk to restore creaminess if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make mashed turnips ahead of time?

Yes, you can prepare the mashed turnips up to a day in advance. Store them covered in the refrigerator and reheat before baking or serving.

Are turnips a good substitute for potatoes in mashed dishes?

Absolutely. Turnips have a slightly peppery flavor and lower carbohydrate content, making them a great alternative for those seeking variety or a lighter option.

Creamy Mashed Turnips with Brussels Sprouts and Bacon Recipe

Print Recipe

★★★★★

4.9 from 148 reviews

This comforting mashed turnips recipe combines tender, creamy mashed turnips with savory bacon, sautéed onions, garlic, and Brussels sprouts, all baked to a golden, crispy finish. A delicious and hearty side dish perfect for fall and winter meals.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Turnip Mash

• 2½ pounds turnips, rinsed, peeled, and quartered
• ⅔ cup heavy whipping cream
• 2½ tablespoons butter, divided
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper

Toppings & Mix-ins

• 4 to 5 slices bacon, diced
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 cups thinly shaved Brussels sprouts

Instructions

1. Preheat Oven: Preheat your oven to 350˚F and lightly grease a 2-quart baking dish with cooking spray, setting it aside for later use.
2. Cook Turnips: Place the quartered turnips in a large saucepan or stockpot, cover with water, and add ½ teaspoon salt. Bring to a boil over medium-high heat and cook for 10 minutes or until turnips are very tender. Drain well and return to the pot.
3. Cook Bacon: In a skillet over medium heat, cook the diced bacon until crispy, about 5 to 6 minutes. Remove bacon with a slotted spoon and set aside, keeping the bacon grease in the skillet.
4. Sauté Onions and Garlic: Increase skillet heat to medium-high and melt ½ tablespoon butter in the bacon fat. Add finely chopped onion and cook for 2 to 3 minutes until beginning to soften. Stir in minced garlic and cook for 15 seconds until fragrant.
5. Cook Brussels Sprouts: Add shaved Brussels sprouts to the skillet and cook for 4 minutes or until tender. Remove skillet from heat and set aside.
6. Prepare Cream Mixture: In a microwave-safe bowl, combine heavy cream, 2 tablespoons butter, 1 teaspoon salt, and ½ teaspoon black pepper. Microwave on high for 1 to 1½ minutes until the butter is melted and mixture is hot.
7. Mash Turnips: Mash the cooked turnips in the pot with a potato masher. Pour the hot cream mixture over the turnips and continue mashing until the mixture is smooth and fluffy.
8. Combine Ingredients: Stir the sautéed Brussels sprouts and half of the crispy bacon into the mashed turnips until evenly combined.
9. Bake: Transfer the mashed turnip mixture to the prepared baking dish. Bake in the preheated oven for 20 minutes until the top is lightly browned and crispy.
10. Finish and Serve: Remove from oven and let stand for 5 to 8 minutes. Sprinkle the remaining reserved bacon crumbles on top before serving warm.

Notes

• For a richer flavor, use homemade bacon grease for sautéing the vegetables.
• Turnips can be substituted with rutabagas for a slightly sweeter taste.
• If preferred, heavy cream can be replaced with half-and-half for a lighter version.
• Microwaving the cream mixture helps to quickly melt the butter and infuse seasoning without cooking on the stove.
• Leftover mashed turnips can be refrigerated and reheated gently with a splash of cream or milk to restore creaminess.

Keywords: mashed turnips, mashed vegetables, bacon side dish, Brussels sprouts recipe, fall side dish