It’s been a while since I actually put any work into a good side-dish. I’ll be honest…99.99999% of the time I’ve got either roasted brussels sprouts or sweet potato fries on the side of whatever I’m cooking. The 21DSD, though, kinda put a damper on the sweet potatoes, so I was desperate for something besides sprouts or salad.
This was amazing. Like, I could eat a hot bowl of this for breakfast kind of amazing. Actually, I did. See the bowl in the picture? Ten minutes later it had a couple eggs on top and I was a happy girl.
I added a little sweet potato mostly so I could have an extra boost of carbs after a sprint workout I did, but it added just the right amount of sweetness to offset the bitterness in the turnips without being cloyingly sweet like straight up mashed sweet potatoes.
INGREDIENTS
**Printable Recipe**
2 Large Turnips
1 c Mashed Sweet Potato
1/4 c Coconut Milk
1 T Dried Chives
1/4 t Garlic Powder
Salt and Pepper to taste
INSTRUCTIONS
Cube your turnips and steam them until soft (10-12 mins).
Toss your steamed turnips, sweet potato, coconut milk, and seasoning into a food processor and whip till smooth and creamy. You can do it in batches if you like.
That sounds like some creamy goodness right there. I’m the same way — always roasted something so the clean up is easy or salad.