Ingredients Jump to Instructions ↓

  1. 1 pound sweet potatoes, peeled and diced

  2. 8 ounces turnips (about 2 medium), peeled and diced

  3. 3 large cloves garlic

  4. 30 fresh sage leaves, divided (12 left whole, the rest cut into strips)

  5. 2 tablespoons butter

  6. 1 teaspoon kosher or sea salt

  7. 1/2 teaspoon coarsely cracked pepper

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback