Brown Butter Mashed Turnip (Rutabaga) with Roasted Garlic

Step 1

First, get the garlic roasted. Preheat oven to 400 degrees Fahrenheit. Cut tops off garlic so cloves are exposed. Sprinkle with just a pinch of salt and pepper and 1 teaspoon of olive oil.  Wrap in foil and bake about 40 minutes. Remove foil and let cool for a bit before handling. When cool enough to handle, cloves can be removed from skin.

Step 2

Meanwhile, boil turnip (or rutabaga) in large pot of salted water, covered, for about 35 to 40 minutes or until turnip is tender.  Drain.

Step 3

In a light coloured pot over medium low heat melt butter. As the butter cooks (or browns), swirl the pan every so often as it lightly bubbles. The butter will foam and that's okay. The colour will change from yellow to amber to brown. There will be little brown bits form as the milk solids in the butter cook. Don't discard those. They are delicious in this mashed turnip.  This whole process should only take about 10 minutes.

Step 4

As soon you achieve the desired colour (I like a light brown) remove butter from pan (because it will continue to cook if you leave in pan and may burn).

Step 5

To cooked turnip (or rutabaga), add salt, pepper, thyme, browned butter and mash. Add roasted garlic cloves and mash again. Place in a casserole dish and garnish with additional thyme, if desired. Enjoy!Note: Because turnips are slightly more bitter than what was used here (rutabaga or yellow turnip), you could (if you like) mix in a little brown suga to taste.