Hi friends! Sorry for another late post. The Lease family traveled to the Dominican Republic last Friday for our cousin Gary’s wedding, which was a blast. Never been to a wedding where literally every single guest was on the dance floor! Unfortunately, I went a little crazy with dancing and was reminded that I am, in fact, pregnant, during a particularly vigorous rendition of a conga line…had to sit out the rest of the evening to rest but it was totally worth it. I did learn a valuable lesson, though, as I have three weddings to attend in October: don’t use up all of your dancing energy before “Shout!” is played. As the great Julia Roberts said, “BIG mistake. HUGE.”
This week, Lentil is the weight of a turnip (but a lot longer: 5 inches long!). My dear friend Emily O’Connell shared a family recipe with me. Thanks, Emily! Gotta say, I was hesitant about making turnips, a vegetable I have never bought or cooked before and couldn’t specifically remember eating (although I love the greens, but I wanted to tackle the root itself). Now that I have conquered them, though, I will definitely try out some other recipes in the future.
Ingredients: 6 Idaho potatoes
1 stick of butter
– Wash and peel veggies and cut into chunks
– Boil for about 20 min. (Don’t overcook)
– Drain and place in big bowl
– Mash with potato masher
– Add 1 stick of butter
– Place in casserole dish
– Add chopped parsley on top
– Warm to be served
Serves approx. 6 people
Difficulty: Should have been easy, complicated by two factors: 1. Using your sister’s vegetable peeler shaped like a frog: adorable but not the most functional. 2. I boiled the potatoes and turnips together but the potatoes cooked much more quickly so when I went to mash, the potatoes were perfectly cooked but the turnips were a little underdone, making it difficult to mash (and leaving a good amount of chunks).
Taste: Tasted much like mashed potatoes, with a bit of a cabbagey flavor. I liked them and Matt LOVED them (new favorite brother-in-law!). If I made this again, I would have added more salt and some pepper; sometimes I forget how much salt it takes to make potatoes come alive.
Notes: I used less than a stick of butter to try to make it slightly healthier, although I bet the full amount would have made it scrumptious. Next time, I’d boil the potatoes and turnips separately to get each to the perfect texture. Also, I checked for texture and found that I needed a lot less than 20 minutes, possibly due to the size of the chunks I cut, so if you cook this, I would recommend testing a piece around 10 minutes or so.
If you are a turnip lover: