Vegan Mashed Turnips
Mashed turnips might not be the first thing that comes to mind when you're planning a cozy side dish, but this bowl of creamy, garlicky goodness might just change that. Turnips cook down beautifully tender, and once they're mashed with vegan butter and warmed plant-based milk, the texture is silky and satisfying in a way that feels genuinely indulgent. The real secret is blooming the minced garlic in the melted butter before it ever hits the turnips — that quick step builds a fragrant, savory base that lifts the whole dish. A finish of black pepper and optional fresh chives keeps things bright and a little fancy without any extra effort. This recipe serves four and comes together with straightforward pantry staples, so it's an easy win for a weeknight dinner or a holiday spread. No dairy, no animal products, no compromises on flavor.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!