Mashed turnips recipe provided by Courtney Swan
Meet the least well-known veggie of the cruciferous family – the turnip. Akin to broccoli, brussels sprouts, arugula, and kale, turnips are nutrient-rich and low in calories. They are also high in soluble fiber, making them a great food to improve your gut biome. Like other green zone foods on the Bulletproof Diet Roadmap, they are low-histamine, anti-inflammatory veggies that fuel your body to function at its peak.
These mashed turnips are simply prepared with grass-fed butter and Himalayan pink salt, so you’ll actually taste the turnip. And that’s a good thing, so long as you choose your turnips wisely and cook them properly. The keys? Select turnips that are the size of a tennis ball – any larger than that and they’ll be bitter. As well, use plenty of water when boiling, so as to boil the bitterness away. A unique and healthful dish with no mess, no fuss, and minimal cook time.
- 4 large turnips
- 2 tablespoons Grass-Fed Ghee or butter
- Dash of Himalayan pink salt
- Wash and peel turnips, then cut into cubes.
- Boil your turnips in boiling hot water until softened. This takes about 10-15 minutes.
- Take a fork or masher and mash down until they’re a mashed potato-like consistency.
- Throw some organic grass-fed butter and pink salt on your mashed turnips. Boom, you’re done!
Nutritional Information (Per Serving):
- Calories: 88
- Protein: 1.25g
- Carbs: 9g
- Fiber: 3.5g
- Sugar: 9g
- Fat: 6g
- Saturated Fat: 3.5g
- Polyunsaturated: 0pg
- Monounsaturated: 0g
- Trans fat: 0g
- Cholesterol: 15mg
- Sodium: 100mg
- Potassium: 308mg
- Vitamin A: 200mg
- Vitamin C: 20mg
- Calcium: 58mg
- Iron: 0mg
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