Turnip Mashed Potatoes AND Braised Cabbage

Two more recipes from my CSA veggie experiments, one with turnips and the other with cabbage. Both were yummy. The turnip mashed potatoes will definitely be added into rotation whenever there are turnips available, and the cabbage tasted great too -- even my 3-year-old ate it! I served these with sauteed smoked sausage.

Turnip Mashed Potatoes
6 large red new potatoes, skin on
4 large turnips, peeled
1/2 cup cream, heated
8 tbsp (1 stick) butter, melted
1/2 cup sour cream
Salt and pepper

Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15 minutes or until fork-tender. Drain. Whip unpeeled cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice). Add hot cream, butter and sour cream. Season with salt and pepper to taste. Whip again until blended. Adjust thickness by adding more cream, if desired. Serves 8.


Braised Cabbage
1 tbsp extra-virgin olive oil
1 tbsp butter
6 slices uncooked bacon, cut into 1-inch strips
1 small onion, sliced
2 bay leaves
Salt and freshly ground black pepper
1 large head cabbage, cored and thinly sliced or shredded
1 bottle beer
About 2 tsp of your favorite Creole seasoning blend (to taste)

In a large pot, cook the bacon in the oil and butter until brown and crispy. Add the onion and the bay leaves. Add the cabbage, stirring to mix. Add the beer, season with salt, pepper and Creole seasoning, and cover. Braise until the cabbage has wilted, stirring occasionally, about 30 minutes. Remove the bay leaves and serve immediately. Serves 6.