Roasted Turnip and Celery with Garlic and Rosemary Infused Potato Mash

By • February 3, 2010 • 10 Comments

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Author Notes: In the area where I live every 3rd Saturday of each month they have an big open market for all organic producers of the area. One of them is a potato farmer who grows over 10 qualities of potatoes, some quite rare. When it’s new potato season he brings all the qualities he has available and his wife bakes different dishes with each type of potato and you can try them in their stall. Once she had baked some potatoes with celery and I really enjoyed it. I decided to add young turnips because I love their taste and from time to time I go back to this mashed potatoes.Maria Teresa Jorge

Serves 6

  • 1.5 pounds Yukon Gold potatoes peeled
  • 2 sprigs fresh thyme
  • 3 + 2 garlic cloves
  • 1 sprig fresh rosemary
  • 1/2 pound young turnips, peeled
  • 1/2 pound celery
  • 1/2 cup Extra Virgin Olive Oil - you won't use it all
  • 3/4 cups cream
  • 1 tablespoon fresh parsley very finely chopped
  • Salt
  • Freshly ground Sechuan pepper
  1. Pre-heat the oven at 350ºF with rack in the middle.
  2. Aromatic Olive Oil: In a small pan put the olive oil with 3 garlic cloves and the rosemary sprig and warm up. As soon as the garlic starts sizzling (they will still be completely white) turn off the heat and allow to infuse until completely cold - minimum 30 minutes. Set aside. You will only be needing 1/4 cup but it's very difficult to infuse such a small quantity of liquid.
  3. Wash and trim the celery and peel the turnips. Cut in pieces of equal size and put in aluminium foil. Close tightly the aluminium and roast for 30 minutes in the oven.
  4. Meanwhile, peel and cut the potatoes in 4. Put them in a pot with cold water, the garlic and the thyme. 15 minutes before the roasted vegetables are finished, bring the pot to a boil, season with salt and cook for about 10 minutes or until they are completely cooked.
  5. Drain the potatoes in a colander and discard the 2 garlics and the thyme.
  6. With a food mill, using the finest stainless steel disk, purée the potatoes, the celery and the turnip together into the empty pot.
  7. Sieve the olive oil through a fine mesh sieve and put it in a glass container. You won't use all of it this time but it will soon disappear, you can use it in so many other dishes.
  8. Put the pot with the vegetable mash over medium low heat, add the cream and stir well. Season with salt and Sechuan pepper and add about 1/4 cup of olive oil in a drizzle, stirring vigorously to blend all the elements.
  9. Check again the seasoning and just before you serve, stir in the minced parsley. Serve hot drizzled with some garlic and rosemary infused olive oil.
Jump to Comments (10)

Tags: celery, garlic, potatoes , turnips

Comments (10) Questions (0)

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about 4 years ago TiggyBee

This is delicious!! Thanks for posting!!

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over 4 years ago Jennifer Ann

This is a really nice recipe. I will definitely give try a celery-free version soon.

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over 4 years ago Maria Teresa Jorge

Sure, why not. Cooking is the most flexible of things!

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over 4 years ago Sasa and Jan

Looks lovely and I can't wait to try!

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over 4 years ago Maria Teresa Jorge

Thank you. Hope you enjoy it.

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over 4 years ago Food Blogga

I too love turnips and am happy to see them getting some respect! This is a lovely recipe, Antonia.

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over 4 years ago Food Blogga

Whoops, I meant to write, Maria. I'm sorry. I was reading Antonia's name as I was typing. :)

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over 4 years ago Maria Teresa Jorge

Well, again a great cook making me blush! Thank you

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over 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Yummmm! I love turnips in stews, but have never thought to combine them with mashed potatoes, and with rosemary, no less . . . . and Sechuan pepper! You are a genius. The turnips at our Farmers Market are so beautiful these days. I'm making this on Sunday!! Thank you SO much for sharing yet another lovely -- and inviting -- recipe. ;o)

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over 4 years ago Maria Teresa Jorge

Wow, I am blushing with all these compliments comming from such a great cook! Thank you so much for your kind words Antonia!