3 medium turnips, peeled and cut into small pieces
2 medium apples, peeled and cut into 1 inch pieces
1 tablespoon olive oil
3 cloves garlic, minced
1/2 teaspoon dried thyme
2 tbsp butter
1/4 cup low sodium chicken broth
Salt and pepper
Cover the turnips with salted water and bring to a boil. Cook for 15 to 20 minutes, or until tender.
Meanwhile heat the olive oil in a large saute pan and add the chopped apples and garlic. Saute until tender and fragrant.
Drain the potatoes and pour them into a large bowl. Add the butter and apple mixture and begin gently mashing. Slowly add the chicken stock until you have the right consitency.
Stir in thyme and use salt and pepper to taste.
Serve immediately. These warm up well, so alternatively you can make them ahead and microwave them before serving.
