Spicy spring mash with turnips

There is little more nostalgic than a mash with smoked sausage. Marley Spoon celebrates the good old days with this mash.

Method

Bring a large saucepan of water to the boil. Peel the potatoes if desired and cut them into large pieces of 3 or 4 centimetres. Once the water is boiling, add the potatoes and cook them for approximately 10 to 15 minutes until tender. When draining, reserve a cup of water, return the potatoes to the pan and set aside, covered with the lid, to keep warm.

Chopping

Meanwhile, pick the green leaves from the radishes, wash the leaves and roughly chop them. Cut the radishes into thick slices of 1.5 centimetres. Pick the greens from the turnips and cut the turnips into pieces of 1.5 to 2 centimetres. Remove the ends of the spring onion. Finely chop the white part and cut the green part into thin rings. Roughly chop the chervil, including the stems.

Heat 1 tablespoon of oil in a large frying pan over medium heat. Then add the radishes and turnips. Fry the vegetables for 10 minutes until golden brown, tossing them occasionally.

Then add the spring onion, leafy greens and herbs to the frying pan. Fry for approximately 2 minutes until the leafy greens have wilted. Remove from the pan.

Smoked sausage

Place the smoked sausage in the frying pan with a tablespoon of water and heat the pan again over medium heat. Fry the smoked sausage for 7 minutes until the water has evaporated, turning it halfway through. Add more water if necessary. Remove the sausage from the pan and cut it into slices.

Mashing

Meanwhile, add the butter to the pan with the potatoes and mash the potatoes until smooth. Add the cooking water one tablespoon at a time until the mashed potatoes reach the desired consistency. Stir in the chervil and season well with salt and pepper. Stir the turnips and radishes into the mash. Serve the mash with the smoked sausage and sprinkle with chervil.

Image & recipe: Marley Spoon