Delicious Autumn Side Dish

Recipe with ingredients from our Market Fall vegetables are appearing at our market.  Here is a recipe using three market products (turnips, sweet potatoes, and sage) that would be great now (and for Thanksgiving).  And it is gluten-free!

Sweet Potato & Turnip Mash with Sage Butter (from EatingWell Magazine, Nov/Dec 2010)

Sweet Potato & Turnip Mash with Sage Butter (from EatingWell Magazine, Nov/Dec 2010)

Makes 6 servings; Prep time: 20 min.  Total time: 40 min.

Makes 6 servings; Prep time: 20 min.  Total time: 40 min.

Ingredients

Ingredients

1 lb. sweet potatoes, peeled and diced

1 lb. sweet potatoes, peeled and diced

8 oz. turnips (about two medium), peeled and diced

8 oz. turnips (about two medium), peeled and diced

3 lg cloves garlic

3 lg cloves garlic

30 fresh sage leaves, divided (12 left whole, the rest cut into strips)

30 fresh sage leaves, divided (12 left whole, the rest cut into strips)

2 Tbs butter

2 Tbs butter

1 teasp kosher or sea salt

1 teasp kosher or sea salt

Preparation

Preparation

Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.

Place potatoes, turnips, garlic and 12 sage leaves in a medium saucepan and cover with water. Bring to a boil. Reduce the heat to medium-low, cover, and simmer until the vegetables are fork-tender, 12 to 15 minutes. Drain. Return the vegetables to the pan and keep covered.

• Heat butter in a small skillet over medium-high heat. As it melts and turns lightly brown, add the strips of sage and allow them to crackle and flavor the butter, about 1 minute.

• Pour the sage and butter over the vegetables and smash with a potato masher. Stir in salt and pepper and serve.