Mold Detox 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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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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