Garlic Herb Mashed Turnips

Servings: 4Prep Time: 10 minutesCook Time: 20 minutes

Ingredients:

• 4 medium turnips, peeled and cubed (unlimited vegetable)

• 2 cloves garlic, minced (herb, unlimited)

• ½ to 1 cup of unsweetened coconut milk (unlimited milk option)

• 1 tablespoon olive oil (allowed with vinegar/seasonings)

• 1 teaspoon fresh rosemary, finely chopped (herb, unlimited)

• 1 teaspoon fresh thyme, finely chopped (herb, unlimited)

• Optional Seasonings to taste: black pepper, mustard powder, and Bragg’s Amino Acids (all sugar-free seasonings allowed)

Instructions:

1. Cook the Turnips: Place the cubed turnips in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 15-20 minutes, or until the turnips are fork-tender. Drain well.

2. Sauté the Garlic: While the turnips are cooking, heat the olive oil in a small skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it. Remove from heat and set aside.

3. Mash the Turnips: Return the drained turnips to the pot. Add the sautéed garlic (with the olive oil), rosemary, and thyme. Use a potato masher or immersion blender to mash the turnips until smooth and creamy. Add the coconut milk a little at a time until you reach your desired texture. (For extra richness, blend longer with the immersion blender.)

4. Season to Perfection: Stir in black pepper, a pinch of mustard powder, and a splash of Bragg’s Amino Acids to taste. Adjust seasonings as desired—feel free to experiment with other allowed herbs or spices like parsley or oregano.

5. Serve: Transfer to a serving dish and garnish with a sprinkle of fresh rosemary or thyme if desired. Enjoy warm as a hearty, flavorful side.

Notes:

• The coconut milk and olive oil give this dish a creamy, rich texture without breaking the plan’s rules.

• Turnips have a slightly peppery flavor that pairs beautifully with the garlic and herbs, making this a satisfying alternative to mashed potatoes.