Sharer Alice Kathryn Richardson contributed this recipe, which uses some of our winter share vegetables. Makes five side dish servings.
5 medium potatoes
5 medium purple-top turnips
2 handfuls of fresh sage
3 cloves of garlic
3 tbsp butter (or vegan substitute)
salt and pepper to taste
Wash, peel, and medium dice the turnips and potatoes. Peel the garlic.
Add turnips, potatoes, garlic and half the sage to a large pot. Cover with water and bring to a boil. Once boiling, reduce heat to low and simmer until the vegetables are tender, about 12 minutes. Drain and return to pot. Set aside and keep covered.
While the vegetables simmer, heat the butter in a skillet over medium-high heat. As the butter melts and turns brown, add the remaining sage. Cook until the sage starts to crackle, about 1 minute.
Pour the sage butter over the vegetables in the pot. Salt and pepper to taste, then mash using a hand masher, or for fewer lumps, use an electric hand mixer. Serve while hot. Enjoy!