Turnips are one of those vegetables that I rarely use. I buy them only when I’m making a minestrone soup. To me they’re like radishes, nice in theory but once I have them I don’t know what to do with them. When I got a vegetable box with a bunch of turnips I decided to challenge myself to use them in a way I had never done before. In other words, not in a soup.


I ended up adding them to potatoes and onions and creating a chunky turnip and potato mash. The flavour of the turnip is there but not overwhelming and it’s the perfect base to add mini meatballs and tiny roasted butternut cubes.


Mini Meatballs with Turnip and Potato Mash

Adding turnips to a potato mash gives them a great flavour, top with mini meatballs and roasted butternut and you've got dinner sorted. This recipe is dairy free, gluten free and has no added sugar.
Dietary: Dairy Free, Gluten Free, No Added Sugar, Nut Free, Wheat Free
Servings: 5 people


For the meatballs

  • 1 tsp olive oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 500g lean ground beef
  • 1 tsp cumin
  • 1 tsp smoky paprika
  • 1/2 tsp Salt
  • 1/4 tsp pepper

For the Potato and Turnip Mash

  • 6 turnips peeled and chopped (500g if you’re weighing)
  • 3 large potatoes peeled and chopped (500g if you’re weighing)
  • 1 onion diced
  • 1 tsp olive oil
  • 1 C vegetable broth
  • 2 tbsp Nutritional Yeast
  • salt and pepper to taste

For the Roasted Butternut

  • 1 medium butternut
  • 1 tbsp olive oil
  • 1 tsp smoky paprkia
  • 1/2 tsp cumin
  • 1/2 tsp Salt
  • 1/2 tsp pepper


For the meatballs

  • Preheat your oven to 180C and lightly oil a baking tray
  • Add the olive oil to a pan and heat. Add in the onions and sauté until they’re soft and golden, about 4 minutes. Add the garlic and sauté for another minute. Remove and let cool.
  • In a medium mixing bowl combine all the meatball ingredients well.
  • Scoop out tablespoon measurements of the meatballs and roll into balls. Place on your prepared baking tray.
  • Bake meatballs for 30 minutes, until browned and fully cooked.

For the Turnip and Potato Mash

  • Boil the potatoes and turnip in pot of boiling water until they’re very soft, 30-40 minutes.
  • Once cooked, drain and all them to cool slightly.
  • Heat olive oil in a saucepan and add onions. Cook on a low flame until they’re soft and golden, 5 minutes.
  • Add onions to the cooked potatoes and turnips. Add in broth and nutritional yeast. Using an immersion blender pulse until you get the consistency you want. When blending take care not to over blend and do not use a food processor or jug blender because potatoes blended up can end feeling like goo. You can also use a potato masher. Add salt and pepper to taste

For the Roasted Butternut

  • Preheat your oven to 200
  • Peel the butternut and remove the seeds. Chop it up into small cubes
  • Add butternut cubes to a bowl and add in olive oil and spices. Toss to coat well.
  • Spread out on a baking sheet and bake for 20-30 minutes till cooked and brown on the edges

For Serving

  • Add Turnip and Potato Mash to a bowl, top with mini meatballs, butternut and fresh herbs.


Mini Meatballs with Turnip and Potato Mash




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