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Creamy Mashed Turnips with Brussels Sprouts and Bacon Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/creamy-mashed-turnips-with-brussels-sprouts-and-bacon-recipe/