Mashed Swedish turnips and pork - Rotmos med fläsk

MASHED SWEDISH TURNIPS
Rotmos

This is another favourite of ours – mashed turnips served with boiled or lightly smoked meat or sausage. Mustard is an absolute necessity with this, and we’re having it for dinner today. We mostly use a pork knuckle, lightly salted, which we boil for 1½ to 2 hours depending on size, together with an onion in halves, some bay leaves, a carrot in pieces and some whole allspice berries and white peppercorns. Often we also serve a special kind of sausage made of ground pork (fairly coarsely ground) and with mild spices and some onion in it.

But the mashed turnips is almost the best, and here comes the recipe. We've always mixed them with potatoes in my family, but not everyone does. It's richer and better to do it our way I honestly think.

4 servings

1 – 2 Swedish turnips, approx 2 lbs in all

2 carrots
6 potatoes
water, salt
1 to 2 tablespoons butter or margarine
salt, pepper

Peel the turnips, carrots and potatoes. Cut in cubes or pieces. Place the turnips and the carrots in a saucepan and cover with lightly salted water. Some choose not to have carrots in their mash, but they give a lovely taste plus add vivid color to it. Boil for 30 minutes or until very tender. Boil the potatoes in another saucepan.

Pour off the water from the turnips and carrots and mash them in their saucepan. Then pour off the water from the potatoes and mash them. After this, you mix the turnips and potatoes and stir together until well blended. Add some butter or margarine plus warm milk for the right consistency. Flavour with salt and pepper to taste.

Then the lovely mash is ready to serve with the already boiled, warm meat.

Enjoy!

Bella