FINNISH TURNIP CASSEROLE
Carrots and sugar sweeten the turnip in this side dish. A must for my family's Thanksgiving and Christmas dinners. The recipe is often requested.
Provided by Tira N Gilchrest
Categories Side Dish Vegetables Carrots
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
- Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
- Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.
Nutrition Facts : Calories 175.8 calories, Carbohydrate 23 g, Cholesterol 78.9 mg, Fat 8 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 311.7 mg, Sugar 16.5 g
MAKE-AHEAD TURNIP CASSEROLE
This make-ahead casserole is the perfect fall-flavored side dish to accompany a Thanksgiving turkey or roast ham. It is delicious!
Provided by SUNKIST2
Categories Side Dish Vegetables
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place turnips into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to the pot. Mash turnips; add butter and eggs.
- Combine flour, sugar, baking powder, salt, pepper, and nutmeg in a bowl and stir into turnips. Transfer mixture to a baking dish.
- Combine bread crumbs and melted butter and sprinkle on top of turnip mixture.
- Bake in the preheated oven until light brown on top, about 25 minutes.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 20.5 g, Cholesterol 82.4 mg, Fat 10 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 5.6 g, Sodium 603.6 mg, Sugar 7.9 g
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
GLAZED CARROTS AND TURNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams
CHEESY TURNIPS AND CARROTS
Mild-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouthwatering creamy cheese sauce in this super side dish. The serving bowl is always empty at the end of the meal.-Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. , In a large skillet, saute onion and celery in butter until tender; stir in the flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in vegetables and heat through.
Nutrition Facts : Calories 211 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 661mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein.
TURNIP BAKE
This recipe has been in our family for years. We like turnips with turkey, so my mother used to serve this side dish with our turkey dinner at Christmas. Then I served this dish, and now my daughter, who has taken over preparing Christmas dinner, is carrying on the tradition.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 510mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
TURNIP CASSEROLE
No holiday meal in our home is complete without this dish handed down by my Finnish grandmother. It makes an excellent complement to turkey, beef or ham. -Doris Hubert, East Killingly, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender and drain. Transfer turnips to a bowl and mash. Add the egg, sugar, butter and salt. , Transfer to a greased 1-qt. baking dish; sprinkle with cinnamon. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 192 calories, Fat 10g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 479mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
BAKED CARROTS, TURNIPS & RUTABAGAS
Make and share this Baked Carrots, Turnips & Rutabagas recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
- In small bowl, combine remaining ingredients.
- Drizzle over vegetables.
- Cover vegetables with aluminum foil; bake 40 to 50 minutes.
- Serve over brown rice.
Nutrition Facts : Calories 187.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.3, Carbohydrate 39.7, Fiber 8.1, Sugar 28.9, Protein 3.6
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)
This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.
Provided by Wendy
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
- Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g
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