Make Ahead: The potatoes and turnips can be cooked up to 3 days in advance and refrigerated. Reheat in a large saucepan over low heat, and combine with the turnip greens and onion just before serving.
- 2 pounds potatoes (4 to 6 small to medium ones), peeled and cut into chunks
- 3/4 pound turnips with greens attached (about 8 small ones), peeled and cut into halves or quarters; detach, wash and dry the greens (about 2 cups packed)
- 1 sprig thyme
- Freshly ground black pepper
- 1 to 2 tablespoons butter substitute or margarine, such as Earth Balance
- 1 tablespoon olive oil
- 2 large red onions, cut into 1/4-inch dice or into very thin slices
Fill a large pot with several inches of water and bring just to a boil over medium-high heat.
Combine the potatoes, turnips and thyme sprig in a steamer basket that fits over the pot. Cover tightly and steam for about 20 minutes, until the potatoes and turnips are soft; adjust the heat or add water as needed.
Discard the thyme sprig. Transfer the mixture to a bowl, reserving the steaming water. Use a potato masher to achieve the desired consistency. Season with salt and pepper to taste, then add the butter substitute or margarine to taste. Add some of the water used during the steaming if a smoother consistency is desired.
Heat the oil in a skillet over medium-high heat until the oil shimmers. Add the onion and cook for about 10 minutes, stirring frequently. Season with salt and pepper to taste; turn off the heat.
Just before serving, place the turnip greens in the same steamer basket used for the potatoes and turnips. Return the steaming water to a low boil. Steam the greens for about 10 minutes or until softened, then stir them into the onions.
Transfer the warmed potato-turnip mixture to a warmed serving bowl. Top with the onion-greens mixture. Serve warm.
Adapted by Andrea Cimino of Bethesda, from a recipe in Deborah Madison's "Vegetarian Suppers" (Clarkson Potter, 2005).
Tested by Bonnie S. Benwick.
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