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Side Dish

Turnips and cheese

Andy Powning

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10 white turnips, peeled, quartered
1 cup Swiss cheese, grated
3 tablespoons butter
Seasoning to taste (e.g. salt and pepper)


Boil turnips in salted water for about 30 to 35 minutes. Drain off water. Mash with a potato masher. Add butter, seasoning and cheese. Mix until cheese starts to melt, then serve and enjoy.

In the case of the turnip, Andy Powning recommends selecting smaller roots, as they will be more flavorful. Turnips should be no longer than 3 inches in diameter, with unblemished skins and fresh-looking greens.

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