ELLEN'S EASY BOILED TURNIPS
I have always loved turnips--not turnip greens--just plain ol' boiled turnips with salt and pepper and plenty of butter. They don't even need a recipe, really. I am one of the few people I know who likes them, however. And that's okay. More for me!
Provided by Ellen Bales
Categories Vegetables
Time 40m
Number Of Ingredients 5
Steps:
- 1. Peel and slice the turnips. Place them into a large saucepan and half-fill with water; add salt.
- 2. On medium-high heat, bring turnips to a boil. Lower heat, cover, and simmer about 30 minutes or until tender. Drain into a colander and place back in saucepan.
- 3. Partially mash with potato masher, adding butter as you mash. Turnips will be lumpy but slightly mashed. Add salt and pepper as desired.
- 4. May add toppings of your choice, such as bacon bits, garlic, or shredded cheese
MOM'S TURNIPS
Even those who hate turnips will change their tune after trying this recipe, trust me.
Provided by Karen
Categories Side Dish Vegetables
Yield 6
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
- In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 22.3 g, Cholesterol 27.5 mg, Fat 10.5 g, Fiber 1.1 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 622.8 mg, Sugar 20.1 g
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.
HONEY-CREAMED TURNIPS
I got this from an old cookbook at the library where I work, titled Celebrate the Bounty: Recipes and Rituals to Create Wonderful Feasts for Every Occasion in the Biblical Year, by Amy Appleby and Jerald B. Stone. I want to try it, and to see the nutritional information.
Provided by PinkGrrlyGeek
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash and pare the turnips. Quarter them and boil 30 minutes, or until tender. Drain off the water and let the turnips stand over low heat to steam off excess moisture. Mash the turnips in the pan and steam off excess moisture again.
- Add the honey to the mashed turnips and fold in the whipped cream. Season with salt and white pepper.
Nutrition Facts : Calories 70.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.9, Sodium 104.9, Carbohydrate 15.8, Fiber 2.7, Sugar 11.7, Protein 1.5
CREAMED TURNIPS
Categories Milk/Cream Side Thanksgiving Vegetarian High Fiber Turnip Thyme Clove Simmer Boil Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. Chop shallots.
- In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking constantly to prevent lumps. Reduce heat to moderately low and simmer sauce, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
- Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
- Garnish turnips with parsley.
CREAMED TURNIPS
Make and share this Creamed Turnips recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook turnips until just barely tender-not soft but a little firm.
- Drain.
- Melt butter and mix in flour.
- Add 1/2 and 1/2 cream add shredded cheese.
- Mix into turnips.
- Top with chives.
Nutrition Facts : Calories 267.5, Fat 19.5, SaturatedFat 12.1, Cholesterol 59.9, Sodium 230.7, Carbohydrate 20.8, Fiber 4.2, Sugar 8.7, Protein 4.3
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