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Two mashed Yukon gold potatoes create the most luxurious broth in this vegan beans and turnips recipe. You can use the instant potato thickener hack, but fresh potatoes get the job done, too!

The best part of this beans and turnips recipe is the crispy garlic and turnip on top! It adds just a great little crunch to finish off the very lush, creamy broth.

You’ve likely heard of the instant potato thickener hack. You can buy your favorite dehydrated potatoes and use them to thicken your soup. It’s a great trip to keep on hand, especially if you’re making vegan soups and stews.

Instead of using instant potatoes to thicken the soup, this recipe uses two boiled Yukon golds that are then mashed and folded into an aromatic and flavorful broth. The result? A ridiculously rich, stick-to-your-ribs kind of dinner that is just so comforting.

How to make this vegan beans turnips recipe:

This recipe is quite easy to make and you don’t need too many ingredients.

You’ll need:

• Olive oil and avocado oil
• A whole head of garlic
• 2 15-ounce can white beans, like butter or great northern
• 1 big turnip
• 2 Yukon gold potatoes, about 3/4 pound total
• Dijon mustard
• Fresh herbs for garnish, like celery leaves or parsley

To make it, first start by boiling the Yukon gold potatoes until very soft. Drain the potato cooking water in a bowl and then transfer the potatoes to another bowl and mash until very smooth. You can use a ricer instead, but you want to work out as many lumps as possible!

Next, start by sautéing the garlic in a touch of oil in a separate pot. Add the white beans and Dijon mustard and stir to coat. From there, add the potato water and bring to a boil.

To finish it off, simply stir the mashed potatoes into the water and whisk, whisk, whisk until smooth. Add the diced turnips and then simmer for 20 minutes until fork-tender.

As you wait for the turnips to cook, prepare the crispy turnips and garlic. Heat about 1/2” of oil in a pot and add the shaved turnip in an even layer and cook for about 1–2 minutes per side, turning regularly, until golden brown. Take the turnips out and add the thinly sliced garlic cloves and cook for about 45 seconds, turning often, until golden-brown.

To serve it up, simply ladle that extra thick broth into bowls and garnish with the shaved turnip, crisp garlic, and some aromatic herbs of your choice, like parsley, celery leaves, or even minced scallions.

Vegan Beans and Turnips Recipe

Two mashed Yukon gold potatoes create the most luxurious broth in this vegan beans and turnips recipe. You can use the instant potato thickener hack, but fresh potatoes get the job done, too!

4.32 from 25 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 5

Calories: 290kcal

Equipment

• Wide pot
• Large pot

Ingredients

• 2 teaspoons olive oil
• 1/4 cup avocado oil
• 2 Yukon gold potatoes, about 3/4 pound total, peeled and diced
• 1 head of garlic, divided
• 1 big turnip, divided
• 2 15- ounce can white beans, like butter or great northern, drained and rinsed
• 2 teaspoons Dijon mustard
• Fresh herbs for garnish, like celery leaves or parsley
• Salt and pepper to taste

Instructions

Prepare the ingredients:

• Peel the garlic cloves. Thinly slice three of the bigger cloves and then mince the remaining. Peel the turnip and cut off about 1/4 of the turnip. Dice the larger half of the turnip. Very thinly slice the smaller half of the turnip into paper-thin half-moons.

Boil the potatoes:

• Cover the Yukon gold potatoes with water in a medium pot and season with salt. Bring to a boil and then cook until fork tender. Scoop out 3 cups of the potato cooking water and set aside. Drain the potatoes and transfer them to a second bowl and then mash until completely smooth. Set aside. Wash out the pot used to cook the potatoes and return it to the stovetop as you will use it to fry the turnips.

Cook the beans:

• Heat 2 teaspoons olive oil in a wide pot. Add the minced garlic and sauté for 45 seconds being careful not to burn it. Add the white beans and Dijon mustard and stir to coat. Add the 3 cups of potato cooking water along with 2 cups of water. Bring to a boil.

Whisk in the mashed potatoes:

• Spoon the mashed potatoes into the broth and whisk until completely smooth. Continue whisking until the potatoes are fully incorporated into the broth. It will take a few minutes for it to completely combine into a smooth broth. Just keep whisking! Taste and season with salt and pepper. Add more water, as necessary, to thin the broth out to your desired consistency.

Simmer the broth:

• Add the diced turnips to the broth and reduce heat and simmer for 20 minutes or until the turnips are fork-tender.

Fry the turnips:

• Add the avocado oil to the pot used to cook the potatoes and turn the heat to medium or medium-high depending on your stove. Once hot and shimmering, add the very thinly sliced turnips in an even layer and cook, turning occasionally, for 1–2 minutes per side until golden brown. Transfer to a paper towel-lined plate and season with salt.
• Add the thinly sliced garlic to the hot oil and stir constantly for 1 minute until golden brown. Spoon onto the paper towel-lined plate and season with salt.

To serve:

• Taste the broth once more and season with salt and pepper. Turn off the heat. Ladle the broth into bowls and garnish with the crispy turnips and garlic. Add your favorite herbs on top. Enjoy!

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Sodium: 42mg | Fiber: 11g | Sugar: 2g