Name: Turnip Colcannon
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Ingredients: 1 large bunch turnips with greens attached (about 4 turnips; see headnote); fine salt; ¼ cups heavy cream; 3 tablespoons unsalted butter

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Shelby’s Cookbook

Separate the turnips from their greens. Rinse the greens well, then coarsely chop. Peel the turnips, then coarsely chop as well.

Bring a large pot of water to a boil over medium-high heat. Add a generous pinch or two of salt. Add the turnips and cook, uncovered, until soft, 15 to 20 minutes. Add the greens and cook, stirring occasionally, until the turnips are quite soft and the greens are bright green and tender, about 3 minutes.

Drain, then return the turnips and greens to the empty pot (off the heat). Add the cream and butter, then use a potato masher to mash everything together. Season to taste with salt, and serve hot.

1 large bunch turnips with greens attached (about 4 turnips; see headnote)

Turnip Colcannon

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