Brown Butter Mashed Turnips Recipe with Parmesan

Introduction

There’s something magical about the rich, nutty aroma of brown butter paired with the subtle sweetness of turnips. The first time I made brown butter mashed turnips, I was skeptical. Could they ever match the creamy comfort of classic mashed potatoes? Let me tell you—this dish exceeded every expectation! The smooth texture and bold flavors, complemented by the sharp saltiness of Parmesan cheese, make this recipe a real star at the dinner table.

If you’re looking for a healthier alternative to traditional mashed potatoes without sacrificing flavor, this recipe is your answer. Whether you’re hosting a cozy dinner party or preparing a weeknight side dish, these mashed turnips are a crowd-pleaser. Even picky eaters who claim they don’t like turnips will be asking for seconds. Trust me—I’ve been there!

After experimenting with different variations over the years, I’ve found that the combination of golden brown butter and grated Parmesan creates a perfectly balanced dish that feels indulgent yet light. This recipe is also a great option for anyone following a low-carb or keto lifestyle. So, grab your apron, and let’s whip up some comforting brown butter mashed turnips with Parmesan!

Why You’ll Love This Recipe

• Deliciously unique: If you’re bored of the same old sides, this recipe is a refreshing change. The nutty brown butter and Parmesan add depth to the naturally sweet turnips.
• Healthy comfort food: Lower in carbs than mashed potatoes and packed with fiber, this dish is a guilt-free indulgence.
• Simple ingredients: You don’t need anything fancy—just fresh turnips, butter, cream, and Parmesan!
• Quick and easy: Ready in under 40 minutes, this recipe comes together without much effort, perfect for busy weeknights or holiday feasts.
• Versatile: Pair it with roasted chicken, grilled steak, or even enjoy it as a vegetarian main.
• Kid-approved: Even kids who “don’t like veggies” love the creamy, cheesy goodness of this dish.

This recipe stands out because of the brown butter—it’s the secret weapon for transforming turnips into a luxurious, unforgettable side dish. The nutty, caramelized flavor of the butter takes this recipe to a whole new level, while the Parmesan adds a savory punch. You’ll love how this dish feels like indulgent comfort food, yet it’s lighter than mashed potatoes. It’s that perfect balance of delicious and nutritious!

What Ingredients You Will Need

This recipe uses a mix of simple, readily available ingredients to create a side dish that’s full of flavor and texture. Here’s everything you’ll need:

• Turnips (2 lbs): Peeled and cubed. Look for firm, small-to-medium-sized turnips for a sweeter, less bitter taste.
• Unsalted butter (4 tbsp): Essential for creating that golden brown butter flavor.
• Heavy cream (¼ cup): Adds richness and helps create that velvety texture.
• Grated Parmesan cheese (⅓ cup): Freshly grated for the best flavor. Avoid pre-shredded varieties if possible.
• Salt (½ tsp): Adjust to taste.
• Ground black pepper (¼ tsp): Adds a subtle kick to balance the sweetness of the turnips.
• Fresh parsley (optional): Finely chopped for garnish, adding a pop of color and freshness.

Feel free to tweak the recipe based on what you have handy. For example, you can use pecorino instead of Parmesan or swap heavy cream for full-fat coconut milk for a dairy-free version.

Equipment Needed

• Large pot: For boiling the turnips. A heavy-bottomed pot works great to prevent scorching.
• Colander: To drain the cooked turnips.
• Large skillet: For browning the butter.
• Potato masher: For mashing the turnips. A fork or food processor can work in a pinch.
• Wooden spoon: To mix and stir the mashed turnips.

If you don’t have a potato masher, a sturdy fork will do the trick. Just make sure to mash the turnips thoroughly for the creamiest texture. For a smoother finish, a food processor works wonders, but go easy—it’s easy to over-process and end up with a gluey texture!

Preparation Method

1. Prepare the turnips: Peel the turnips using a vegetable peeler, then cut them into 1-inch cubes. This ensures they cook evenly.
2. Boil the turnips: Place the cubed turnips in a large pot and cover with water. Add a pinch of salt and bring to a boil over high heat. Reduce the heat to medium and simmer for 20-25 minutes, or until the turnips are fork-tender.
3. Drain and dry: Drain the turnips in a colander and let them sit for a few minutes to release excess moisture. This step is crucial to prevent watery mashed turnips.
4. Brown the butter: In a large skillet, melt the unsalted butter over medium heat. Stir frequently until the butter turns a golden brown color and releases a nutty aroma, about 5 minutes. Keep a close eye on it to avoid burning!
5. Mash the turnips: Transfer the drained turnips to a large bowl. Add the brown butter, heavy cream, salt, and black pepper. Use a potato masher to mash the turnips until smooth and creamy. For extra smoothness, blend the mixture in a food processor.
6. Add Parmesan: Stir in the grated Parmesan cheese until fully incorporated. Taste and adjust seasoning as needed.
7. Garnish and serve: Sprinkle chopped fresh parsley over the mashed turnips for a pop of color and extra flavor. Serve warm alongside your favorite main course.

Pro Tip: If the turnips seem too watery after boiling, spread them on a baking sheet and pop them into a 350°F (175°C) oven for 10 minutes to dry them out before mashing.

Cooking Tips & Techniques

Getting the perfect brown butter mashed turnips isn’t hard, but a few tips can make a big difference:

• Pick the right turnips: Smaller turnips tend to be sweeter and less bitter. Avoid overly large ones as they can be woody and tough.
• Watch the butter: Browning butter requires attention. Stir constantly and look for that golden color and nutty aroma. If it starts to smell burnt, stop immediately.
• Don’t skimp on seasoning: Turnips have a mild flavor, so be generous with salt and Parmesan to enhance their taste.
• Remove excess water: Turnips can retain water after boiling, so let them drain thoroughly before mashing.
• Don’t over-process: If using a food processor, pulse the turnips briefly to avoid making them gummy.

Remember, cooking is all about tasting as you go. Adjust seasonings to suit your palate and don’t be afraid to experiment with additional flavors like garlic or nutmeg!

Variations & Adaptations

This recipe is incredibly versatile! Here are some ways to customize it to suit your preferences:

• Low-carb upgrade: Add steamed cauliflower to the turnips before mashing for an even lower-carb option.
• Dairy-free version: Swap the butter for vegan butter and use coconut milk instead of heavy cream. Nutritional yeast can replace Parmesan for a cheesy flavor.
• Herb-infused twist: Add fresh thyme or rosemary to the brown butter while it’s cooking for an aromatic twist.
• Spicy kick: Mix in a pinch of cayenne pepper or smoked paprika for a touch of heat.
• Seasonal flair: During fall, add roasted garlic or a sprinkle of nutmeg for a warm, cozy flavor.

One of my favorite variations is adding a dollop of crème fraîche for an extra tangy kick. Paired with the nuttiness of the brown butter, it’s a game-changer!

Serving & Storage Suggestions

These brown butter mashed turnips with Parmesan are best served warm, right out of the pan. Here’s how to make the most of this dish:

• Serving temperature: Serve hot, garnished with fresh parsley or even a sprinkle of extra Parmesan for an elegant touch.
• Pairing ideas: These pair beautifully with roast chicken, turkey, or seared salmon. For a vegetarian spread, serve alongside sautéed greens and a lentil loaf.
• Storage tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop over low heat, adding a splash of cream or milk to restore the creamy texture.
• Make-ahead option: Prepare the mashed turnips a day before your event and reheat them just before serving. The flavors will have even more time to meld together!

As the dish sits in the fridge, the flavors deepen, making leftovers just as delicious as the first bite.

Nutritional Information & Benefits

Here’s a breakdown of the nutritional highlights of this dish:

• Calories: Approximately 120 per serving.
• Low-carb: Turnips are a great alternative to potatoes with fewer carbs and calories.
• Rich in vitamins: Turnips are packed with vitamin C and fiber, supporting immune health and digestion.
• Healthy fats: Brown butter and Parmesan provide satisfying fats for energy and flavor.
• Gluten-free: Naturally free from gluten, making it suitable for those with dietary restrictions.

Not only is this dish comforting and flavorful, but it also offers a healthier option for those looking to cut back on carbs without sacrificing taste.

Conclusion

If you’re searching for a side dish that’s creamy, flavorful, and nutritious, these brown butter mashed turnips with Parmesan are the ultimate choice. I love how they feel indulgent yet keep me on track with healthier eating. Plus, the comforting flavors make them perfect for any gathering or solo dinner treat.

Give this recipe a try and see how it transforms your next meal. Don’t forget to experiment with the variations and share your own twists—I’d love to hear how you make this dish your own. Leave a comment below and let me know what you think!

So, grab some fresh turnips, fire up the stove, and treat yourself to a bowl of creamy, cheesy goodness. You deserve it!

FAQs

Can I use other types of cheese instead of Parmesan?

Absolutely! Pecorino Romano or Gruyère would be great alternatives, offering a slightly different flavor profile.

Can I make this recipe vegan?

Yes, use plant-based butter and unsweetened coconut milk in place of heavy cream. Swap Parmesan for nutritional yeast for a cheesy flavor.

Do I need to peel the turnips?

Yes, peeling the turnips helps remove any bitterness and ensures a smoother texture in the final dish.

What’s the best way to store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of cream or milk.

Can I use a food processor instead of a potato masher?

You can, but be careful not to over-process the turnips, as they can become gummy. Pulse lightly until smooth for the best texture.

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