Creamy sage mashed turnips are the perfect hearty root vegetable side dish to serve for a wintery cozy meal.
Winter in Middle Earth
With the cold days and long nights of winter coming upon us, let us imagine the hearty and rustic fare that would warm tables across JRR Tolkien’s Middle Earth. As the nights lengthen and the days grow dark, we can wonder at what foods would be served in the great halls of the Dwarven kings or at the lavish feast tables of the Elven kingdoms. What delicacies would be served by the hobbits, snug in their cozy hobbit holes as the winds of winter howl across the land? Let us explore together some of the culinary delights from different lands for a Winter Feast in Middle Earth.
The Misty Mountains Cold
The dwarves of Middle Earth may be known for their great love of roasted meats and strong drinks, but even they need to eat their vegetables. It is likely that hearty root vegetables would have been a mainstay of dwarven cuisine. These creamy mashed turnips infused with a sage and garlic cream are delightful served alongside a hearty stew, such as my Pork Stew with Bacon, Apples, and Prunes, or other roasted meats.
Ingredients
Yellow Turnips: Also called rutabagas, yellow turnips are slightly more starchier than their white counterparts. However, as they are not as starchy as potatoes, mashed turnips can be a bit watery. This can be fixed by heating the mashed turnips in a dry pot and stirring with a spatula to prevent sticking until the moisture evaporates.
Heavy cream: Cream adds richness to the mashed turnips. Steeping fresh sage and garlic in the cream adds even more flavour.
Sage: Use fresh sage leaves if possible.
How to make Creamy Sage Mashed Turnips
Boil the turnips
Peel the turnips and cut into cubes, about 1″ in size. Place in a large pot and cover with water. Place over high heat and bring to a boil. Season the water with some kosher salt. Boil the turnips until they are tender and can be pierced easily with a fork.
Steep the cream
While the turnips are cooking, steep the sage in the cream. In a small saucepan, combine the cream, sage leaves, and garlic cloves. Bring to a simmer then cover and remove from the heat. Allow to steep until the turnips are ready.
Mash the turnips
When the turnips are done, drain the water and return them to their pot. Lightly mash the turnips before adding the cream. Remove the sage leaves and garlic clove from the cream. Add the cream to the turnips along with the butter, kosher salt, and pepper.
Mash until you reach your desired consistency. If you prefer a smoother consistency, the turnips can be blended in a food processor. If the turnips are a bit watery, return to the pot over medium heat. Cook gently, stirring to prevent sticking, until the moisture cooks out.
Serve the Creamy Sage Mashed Turnips
These creamy mashed turnips are a great alternative to mashed potatoes. Enjoy!
