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Hey my Sweet Vs, it's The Sweetest Vegan here.
Today for the Southern Queen of Vegan Cuisine Project, we will be making Turnip Mashed Potatoes.
Here we go.
Turnip Mashed Potatoes Recipe
So we are going to start by quartering our potatoes and turnip roots with a knife.
If you have never seen a turnip root before, this is what you want to look for at the grocery store.
Just a heads up.
Add them to a big pot of cold salted water.
Bring it all to a boil at the same time and let it cook for 25 to 30 minutes,
until the potatoes and turnip roots are soft.
Drain the water, add them to a big bowl, and then we are going to season them.
I have my vegan heavy cream, or soy creamer, vegan butter, and salt and pepper.
Somebody commented the other day that I do not add a lot of salt and pepper to my dishes,
here you go salt and pepper, but usually I don't do that if I am using canned food, or processed food,
because it already has so much sodium, or if I am using things like onion, and celery, and carrots,
because I think that is a lot of flavor anyway.
Plus you want to minimize your salt intake.
Mash them up with a potato masher or you can use an electric mixer, whichever you choose.
Now we can taste them.
These were way more liquidy than I am used to having mashed potatoes in my house,
because I don't think we add cream or milk or anything to ours.
We just whip up the potatoes. Is that something different, like whipped potatoes?
But anyway, they were fantastic. These would serve as a great substitute for plain mashed potatoes.
Plus people will be wondering what that little sweet extra something I taste?
And it is the turnips roots.
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Where am I going with this? Oh, that's it for today. Bye.
Turnip Mashed Potatoes Recipe