When going low carb it’s about changing your usual recipes to something different yet similiar in texture. In this case the turnips are flavorful and bring down the carb count of serving all sweet potatoes. You have a lot of great flavors going on in this dish and you get the creamy texture of mashed potatoes.
Not only is this lower carb but it’s quite low in fat as well. Double win for eating healthy during the holidays. Who knows you may just have found a new side dish to add to your regular menu plans. Nothing wrong with eating fun foods year around.
- ½ lb sweet potatoes, peeled and diced
- ½ lb turnips, peeled and diced
- 2 garlic cloves, minced
- 10 fresh sage leaves, whole
- 3 Tbsp butter
- 4 fresh sage leaves, chopped
- 1 tsp sea salt
- ½ tsp ground black pepper
- Put sweet potatoes, turnips, garlic, and sage in a large pot. Pour in enough cold water to cover and bring pot to a boil.
- Reduce heat to medium low and simmer until fork tender, about 10 to 15 minutes, depending on the size of the vegetables.
- Strain out sage leaves.
- Drain well, and keep in pot, covered, to keep warm.
- Finely dice sage leaves.
- In a skillet, melt butter over medium heat.
- Add the diced sage leaves, stirring and cooking for 1 minute or until the sage wilts and browns. Don't let the butter burn.
- Pour the sage butter over the vegetables, add the salt and black pepper, and mash with a potato masher until light and fluffy.
- Serve warm.
Photo credit: Steve A. Johnson
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