When we’re hungry for the texture of mashed potatoes yet craving something lighter, we turn to these herb-smashed turnips. Root vegetables are always so versatile and turnips are no exception. Fresh herbs brighten up the turnips and some Parmesan adds a nice touch of richness and tang. When we grow them, an extra-special treat is having big baskets full of tender turnip greens to add to salads so that no parts of the turnips are wasted.

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  • 2 large turnips (about 2 pounds / 910g), peeled and cut into 1-inch (2.5-cm) cubes
  • 1 bay leaf
  • 2 tablespoons milk
  • Kosher or sea salt
  • Freshly cracked black pepper
  • ½ to 1 teaspoon chopped fresh herbs, such as rosemary, thyme, parsley, or mint
  • ½ cup (50g) freshly grated Parmesan
  • 1 tablespoon chopped fresh chives



  1. Place the turnips in a large pot. Fill the pot with water to cover, add the bay leaf, and bring to a boil.
  2. Boil the turnips for 20 to 30 minutes, or until soft. Drain the turnips well, then transfer to a large bowl.
  3. In a separate bowl, combine the milk, 1 teaspoon salt, pepper to taste, the herbs, and the Parmesan. Add the mixture to the turnips and smash to your desired texture. (We prefer them on the chunky side, but you can also puree them in a food processor to a smooth, creamy texture.)
  4. Taste and season with more salt, if desired. Garnish with the chives and serve warm.