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.


Servings:
4 - 6 side-dish

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 side-dish

Ingredients
  • 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

Directions

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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