Mashed Garlic Turnips and Potatoes with Pineapple Cabbage

I steamed the turnips till they were soft to the fork and added them to some boiled russet potatoes and baked garlic and mashed it like you would potatoes.  Then I added butter spread, milk, garlic salt and pepper and stirred till creamey.  Not bad, a bit sweeter than mashed potatoes with no sweetener added.  Less starchy, me thinks. Zoom picture here

The evil thing here was the, about 1/4 cup, of Smart Balance Buttery Spread light.  But you do need some kind of butter in mashed potatoes.  I will look for a better butter substitute, perhaps just olive oil.  It's not good to rely on the SMART BALANCE branding, which is just marketing.  Though it does spread nicely on toast right out of the fridge.

To make the cabbage, saute onions with garlic briefly in olive oil, then add white wine and about 2 cups pineapple juice.  Season with crushed red pepper flakes, garlic salt, and pepper.  Add loosely cut white cabbage and saute covered till tender.   It's one of my favorite dishes and is usually well received.  Make sure you thoroughly cut off all the hard cores or you will get complaints.  Next time maybe put in more onions, they ended up tasting very good but there were not enough of them in the dish ... so either cut the onions out entirely, or simplify and just have cabbage in the dish.

In the background is my birthday gift ... a 18 piece set of Cooks pots.  Don't get too excited about the sticker price we got it on sale.  I christened the saute pan and the steamer on this meal.  Watch out when you steam veggies that the bottom water does not boil all away, as did mine ... but the anodized surface had no problem, just brushed it away.  Thanks Denise.

Thing is this is a solid meal that, me thinks, is quite satisfying and  should fortify you for a day or so.  I got comments that it should have some meat with it.  Perhaps so, but, me thinks, that would be just a personal habit, not a necessity.  However, it does need something else on the plate; visually the presentation has too much of the same pale tones.  Tomorrow it will be interesting to see whether Denise and I will gain that very much on this meal.

Tags

  1. recipes
  2. pineapple
  3. turnips
  4. potatoes
  5. cabbage
  6. seth signature dishes
  7. food
  8. gastrique

Comments


Seth says
seth 2009-11-03 08:20:48 12797
Well i got a lot of leftover mashed garlic turnips and have been wondering how to make them into fritters.  I had pretty much imagined this recipe from Mary Myron's vegetable cook book and then i ran into it in a search ...
source: 412. TURNIP CROQUETTES
Take some cold mashed turnips, and mix them 
with a quarter of their quantity of fine breadcrumbs,
pepper and salt to taste, and one to two beaten eggs
according to the amount of turnip. Blend well,
shape into croquettes, dip in egg and breadcrumbs,
and fry in boiling dripping.
It's pretty much what i had in mind, only i'm going to top it with corn.  I think the corn taste is going to play with the turnips.  Maybe pictures midday ...

Well it was good because i was hungry.  Wasn't anything to write home about, this post notwithstanding.  I still need to grock how to fry fritters and make that the right texture inside and out.  This time i used too much oil and got a bit anxious about turning them so i turned them too soon.

The corn and broiled pineapple were a good idea.

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