Earthy turnips get a sweet, acidic edge from Fiji apples in this simple, elegant side, and the lemon kick from fragrant thyme is the perfect counter. Add a bit more of the flavorful turnip cooking liquid to transform this into a lovely soup. As a mash or as a soup, these flavors pair beautifully with roasted chicken or pork.
- Yield: 6 to 8 Servings
- 6 medium turnips, peeled and cut into 2-inch (5-cm) cubes
- 1 shallot, peeled and quartered
- 2 cups (475 ml) low-sodium vegetable stock
- 1 cup (240 ml) water
- 3 sprigs fresh thyme
- 1 teaspoon kosher or sea salt
- ½ teaspoon ground black pepper
- 1 large Fiji apple, cored and cut into 2-inch (5-cm) cubes
- 2 tablespoons finely chopped fresh thyme leaves
- 2 tablespoons unsalted butter
- 1 tablespoon honey
- 1 tablespoon full-fat sour cream
- Kosher or sea salt and ground black pepper, to taste
- Place the turnips, shallot, stock, water, thyme branches, salt, and pepper in a large saucepan. Bring to a boil over high heat and reduce to a simmer over medium to medium low. Cook, uncovered, for 10 minutes. Add the apple and cook for another 15–20 minutes, until both the turnips and apple easily yield and crumble when pierced with a fork or knife.
- Remove from the heat and discard the thyme branches. Strain in a colander over a large bowl and reserve the cooking liquid separately; you will have about 2 cups (475 ml). Place the strained turnips in the bowl of a food processor fitted with a metal blade. Stream in ¾ cup (356 ml) of the reserved cooking liquid into the machine while running and process until the mixture is light and fluffy. Add fresh thyme, butter, honey, and sour cream. Pulse until incorporated. You can also do the mashing using a manual masher (Basic Mashing Tools) in the cooking pot or a large bowl. Taste and adjust seasonings as needed. Serve hot. Can be made ahead, refrigerated, and reheated over low heat or a water bath before serving.