Turnip and Bok Choy Mash 4.000

Nikki Kahn/The Washington Post

Weeknight Vegetarian May 29, 2013

Consider this a twist on an Irish colcannon: Turnips replace the potatoes; bok choy and turnip greens stand in for the kale. Olive oil keeps the whole thing vegan.

4 - 6 side-dish

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Tested size: 4-6 side-dish

  • 2 bunches small turnips with greens (about 2 pounds total)
  • 2 bunches baby bok choy (about 12 ounces total)
  • Water
  • 1/4 cup olive oil
  • Sea salt
  • 1/2 cup chopped fresh parsley


Scrub the turnips and separate them from their greens, then chop the greens.

Combine the turnips, greens and bok choy in a medium saucepan and add and enough water to come up the sides by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat so the water is bubbling, but not vigorously. Cover and cook until the turnips are fork-tender, about 20 minutes.

Uncover, increase the heat to medium-high and pour in the oil; cook until the water has mostly evaporated but the mixture is still very moist. Season with salt to taste.

Remove from the heat and mash roughly with the back of a wooden spoon, then stir in the parsley.

Serve hot.

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Recipe Source

Adapted from an off-the-cuff recipe by Mark Bittman, author of "VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health ... For Good" (Clarkson Potter, 2013).

Tested by Joe Yonan.

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