![](https://imagesvc.meredithcorp.io/v3/mm/image?url=https%3A%2F%2Fimages.media-allrecipes.com%2Fuserphotos%2F9407078.jpg&w=600&q=60&c=sc&poi=auto&orient=true&h=400)
Ingredients
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3 pounds turnips, peeled and cut into 2-inch cubes
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1 (32 ounce) carton low-sodium vegetable broth
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¼ cup olive oil
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⅓ cup low-fat milk
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1 teaspoon salt
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1 teaspoon za'atar
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½ teaspoon black pepper
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1 tablespoon fresh mint leaves
Directions
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Put turnips and broth in a large saucepan. If necessary, add water to cover vegetables. Bring to a boil; reduce heat and simmer, covered, until tender, 20 to 30 minutes.
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Drain; return vegetables to the pan. Drizzle with oil. Let stand, 2 to 3 minutes.
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Meanwhile, heat 1/3 cup milk in a small saucepan over low heat until very warm. Mash turnips until light and fluffy. Stir in warm milk, salt, za'atar, and pepper. Stir in additional milk as desired. Sprinkle with fresh mint just before serving.
Cook's Notes:
You can use 3 pounds any root vegetable, chicken broth instead of vegetable broth, nondairy milk instead of low-fat, any spice, and any herb you prefer.
Making it ahead? Increase milk to 1 1/4 cups and prepare as directed above. Spread mashed mixture into a 2-quart baking dish. Chill, covered, up to 24 hours. Bake, covered, in a 325 degree F (165 degree C) oven until heated through, about 40 minutes.
Nutrition Facts (per serving)
122 | Calories |
7g | Fat |
14g | Carbs |
2g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 122 | |
% Daily Value * | |
Total Fat 7g | 9% |
Saturated Fat 1g | 5% |
Cholesterol 0mg | 0% |
Sodium 514mg | 22% |
Total Carbohydrate 14g | 5% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 2g | 4% |
Vitamin C 36mg | 40% |
Calcium 69mg | 5% |
Iron 1mg | 4% |
Potassium 345mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.