From an interesting article on Lifehacker by Vaughn Stafford Gray, a recipe for mashed turnips. I have added vegan substitutes with links to vegan products below. The article – Mashed Turnips Are Even Better Than Potatoes >>
2 ½ pounds turnips, peeled and cut into cubes
4 cloves garlic, finely chopped
4 sprigs of thyme, leaves removed from stems
¼ cup butter, softened
¼ cup grated Parmesan – Good Planet Parmesan Shreds
2 tablespoons cream cheese, softened – Better Than Cream Cheese by Tofutti
2 tablespoons sour cream – Better Than Sour Cream by Tofutti
2 tablespoons scallions (green parts only), chopped
1 teaspoon salt
1 teaspoon black pepper
Place turnips in a stockpot and fill with cold water until they are fully submerged. Boil until fork-tender (10-15 minutes). Drain fully in a colander (turnips can be very moist; this step ensures that all the extra water is drained off). Once drained, return to the stockpot and mash with the rest of the ingredients. If a softer mash is desired, adjust the consistency by adding heavy cream until they’re as soft as you want ‘em. Keep warm in the oven or heat in a bain-marie before serving.
Thank you Vaughn Stafford Gray, I hope you don’t mind me using this as a post, and sharing a veganized account of your recipe for mashed turnips. This is what is said about him on the blog post – Vaughn has eaten his way across the Caribbean, the U.S., and Canada. Though no longer a professional chef, he doesn’t regret one minute of culinary school.