Recipe with ingredients from our Market
Fall vegetables are appearing at our market. Here is a recipe using three market products (turnips, sweet potatoes, and sage) that would be great now (and for Thanksgiving). And it is gluten-free!
Sweet Potato & Turnip Mash with Sage Butter (from EatingWell Magazine, Nov/Dec 2010)
Makes 6 servings; Prep time: 20 min. Total time: 40 min.
1 lb. sweet potatoes, peeled and diced
8 oz. turnips (about two medium), peeled and diced
3 lg cloves garlic
30 fresh sage leaves, divided (12 left whole, the rest cut into strips)
2 Tbs butter
1 teasp kosher or sea salt
Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.
- Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.
- Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.