by Megan Winfrey

I've got a twist on an old classic for ya'll this week. It's just as rich, creamy, savory, and delectable as the original, but with an earthy sweetness that I know you'll love. And I only changed one ingredient! Hello, turnips. These guys get just as silky as your grandmothers mashed potatoes when cooked long enough and puréed. That's the secret - turnips are too fibrous for a potato masher and must be blended to achieve that smooth, creamy texture. And let me tell you, this recipe with grilled pork chops and gravy is a game changer.



Creamy Turnips with Bacon & Onions

• 3 large turnips, peeled and rough chopped
• 2 slices of bacon
• 1 bunch of green onion, chopped
• 1/4 c. heavy cream
• 4 tbs. butter
• salt and pepper

Bring a large pot of water to a boil and cook the turnips until fork tender, about 15-20 minutes. While the turnips are cooking, cook the bacon. Drain the bacon of excess fat, chop and set aside.

Once tender, use a slotted spoon to transfer the turnips to a blender. Add the cream and butter and purée until smooth. You can also use an emersion blender for this. Salt and pepper to taste. Transfer the purée to a serving dish and top with the chopped bacon and green onions. Serve immediately.