1 pound turnips (1 week’s worth)
1 pound potatoes
2-3 cloves garlic or ginger (optional)
1-3 Tbsp. butter
salt pepper
Peel (optional) and cut turnips and potatoes into approximately 1-inch cubes. Boil gently until tender, about 12-15 minutes. Drain water and mash until smooth, adding milk and butter to desired texture and salt and pepper to taste. Sauté garlic or ginger (and a stalk of green onion or leek) in butter or olive oil for a few minutes to soften and add.
CSA member Todd Schulte