|July 7, 2020

Mashed Turnips

By Julie Hand
Reviewed for Scientific Accuracy

Mashed Turnips

Mashed turnips recipe provided by

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

Mashed turnips_header_upclose_butter_chives


  •    4 large turnips
  •    2 tablespoons Grass-Fed Ghee or butter
  •    Dash of Himalayan pink salt


  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
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