Make-Ahead Turnip Mash with Roasted Grapes
Prep Time
Serves
Cooking Mode
3 lb turnips, peeled, cut in chunks
⅓ cup 18% table cream
⅓ cup butter, divided
¾ tsp salt, divided
½ tsp pepper, divided
pinch ground nutmeg
2 cups seedless red grapes
1 tbsp finely chopped fresh thyme
1 tbsp sugar
3 lb turnips, peeled, cut in chunks
⅓ cup 18% table cream
⅓ cup butter, divided
¾ tsp salt, divided
½ tsp pepper, divided
pinch ground nutmeg
2 cups seedless red grapes
1 tbsp finely chopped fresh thyme
1 tbsp sugar
Directions
1Preheat oven to 425°F (220°C). Add turnips to large saucepan of boiling salted water. Cook 18 to 20 min. until tender. Drain off water. Add cream, 3 tbsp (45 mL) butter, ½ tsp (2 mL) salt, ¼ tsp (1 mL) pepper and nutmeg. Mash turnip mixture until slightly chunky or to desired consistency. Transfer to serving dish. Keep hot.
2Meanwhile, melt remaining butter. Toss grapes with melted butter, thyme, sugar and remaining salt and pepper. Pour onto parchment-lined baking sheet. Bake 10 to 12 min. until grapes are blistered and tender. Spoon grape mixture over mash to serve. (Make-Ahead: Cool turnip mash and grape mixtures in separate containers; keep chilled up to 2 days. To reheat, spread mash in baking dish, spoon grape mixture on top. Cover with foil. Bake in 350°F (180°C) oven about 20 min., or until hot.)
Tips
1
Turnip mash is also delicious as a topping for shepherd's pies or stirred into soups as a thickener.
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Personal Note
Personal Note
