Mashed Turnips

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.

Related: The Best Winter Vegetable Recipes to Make Right Now

Mashed Turnips

Ingredients:

•    4 large turnips
•    2 tablespoons grass-fed butter or ghee
•    Dash of Himalayan pink salt

Instructions:

1. Wash and peel turnips, then cut into cubes.
2. Boil your turnips in boiling hot water until softened. This takes about 10-15 minutes.
3. Take a fork or masher and mash down until they’re a mashed potato-like consistency.
4. Throw some organic grass-fed butter and pink salt on your mashed turnips. Boom, you’re done!

Serves: 4

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