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Mashed Turnips with Roasted Garlic
By Chef Mark Mulcahy


1 1/2 pounds Turnips peeled and quartered 
1 Organic Pears ripe (use Bartlett Pears about 6 ounces) peeled cored and chopped 
4 cloves Organic Garlic roasted and peeled 
1 tablespoon Margarine or Butter 
2 tablespoons Skim Milk (optional) 
1/4 teaspoon Salt (optional) 
Fresh Ground Pepper to taste 


Steam turnips over boiling water until fork tender, about 15 minutes. 

Drain turnips and place in a food processor or blender along with pear, garlic, and margarine. 

Process until smooth, adding skim milk as needed. Season with salt and pepper. 

Even though the milk and salt are optional, I found them to be a nice addition. 

You can use this dish as a potato or rice substitute or, if you are really adventurous, steam some cabbage leaves and use them as the stuffing for a creative appetizer.