Mashed Turnip & Apple ♥
Come winter, mashed root vegetables have a special appeal. This is nothing more than turnip and apple mashed with a little white wine -- and simply lovely. The technique calls for mashing and then moving to the oven -- I tried skipping the oven step but found the wine a little harsh. The whole dish mellowed, somehow, during 30 minutes in the oven. It's worth the time. Be aware that supermarkets some times mislabel rutabagas, calling them 'turnips'. Purple-topped turnips have purple-to-magenta skins on the stem ends. For a picture comparison, see this post at StephenCooks. Still, don't worry too much about mixing them up since mashed rutabagas and apples are good too. The recipe is inspired by one of my favorite 'new' cookbooks, This Good Food , Contemporary French Vegetarian Recipes from a Monastery Kitchen -- even though it's a castoff from my friend Anne when she and her husband redid their kitchen and 'cleared out'. The recipes are spare and si