I've always loved trying new mash combinations to replace mashed potatoes, so last night was a new adventure with food for me.
I first had turnips about 2 years ago when our friends Brandon & Danielle came to visit us right after I had Brooklyn. I was completely hooked after they made us mashed turnips. They were so freaking good!!!
I found a recipe for mashed white beans with truffle oil, so I went to safeway, but they didn't have truffle oil so I decided to try something else. I instantly remembered that love of turnips I had, so I grabbed some.... Parsnips were right next to them and they looked so good I grabbed some of those too. Some of my best recipes are the ones I throw together on a whim.
This was a huge success. The kids loved them too!!!
- 16oz of baby bella mushrooms, you can use whatever mix or variety you prefer, thickly sliced, cut in half, or quartered, so they are all about the same size.
- 2 - 15oz can of cannellini beans, drained and rinsed
- 1 leek, chopped
- 2 garlic cloves, minced
- 3/4 cup vegetable broth
- 3 medium turnips, peeled and cubed
- 2 parsnips, peeled and cubed
- 1 tbs dried parsley
- 1 tbs. Onion flakes
- 1 tbs. Balsamic vinegar
- 1 tbs minced fresh parsley
- EVOO, extra virgin olive oil
- Salt and pepper to taste
- In a large pot place turnips, parsnips, onion flakes, and parsley. Fill the pot with enough water to cover. Cook on medium high heat until tender.
- Meanwhile, Heat a drizzle of EVOO in a skillet over medium heat. Once oil is hot, sauté leek until translucent, about 2 minutes. Add in cannellini beans, garlic, and vegetable broth. Cover and reduce heat to low, simmer for about 10 minutes.
- Prepare the mushrooms in an different skillet, over medium-high heat heat another drizzle of EVOO. When oil is hot, add mushrooms and sauté for about 5 minutes. Season with salt to taste, continue to sauté until desired tenderness, 8 more minutes give or take.
- When beans are done cooking, transfer them to a blender, food processor, or use an immersion blender to blend until creamy.
- When the turnips and parsnips are fork tender, drain, add beans and mash as you would mashed potatoes until mashed to desired consistency. Keep warm until mushrooms are complete.
- Once mushrooms have reached desired tenderness, drizzle with balsamic. Toss to coat.
- Spoon mash into shallow dish and top with mushrooms. Sprinkle fresh parsley on top.
- Serve immediately & enjoy!