Eosinophilic Esophagitis Friendly Vegan Mashed Turnips
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Learn more →Ingredients
4 servings
- 2 lbs turnips, peeled and cut into 1-inch cubes
- 1 tsp salt, plus more to taste
- 3 tbsp vegan butter
- ⅓ cup plant-based milk, warmed
- 2 cloves garlic, minced
- ¼ tsp black pepper
- 2 tbsp fresh chives, thinly sliced (optional)
Instructions
- 1
Place the turnip cubes in a large pot and cover with cold water by at least 1 inch. Add 1 tsp salt and bring to a boil over high heat, then reduce to a steady simmer and cook for 18–22 minutes, until the turnips are completely tender and a fork slides through without resistance.
- 2
While the turnips cook, melt the vegan butter in a small saucepan over medium-low heat. Add the minced garlic and cook, stirring frequently, for 1–2 minutes, until fragrant and just softened but not browned. Remove from heat and stir in the warmed plant-based milk.
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