SCALLOPED TURNIPS
My husband and I have five grown children and 13 grandchildren. This is the only kind of cooked turnips our kids will eat.
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Place the turnips, water and sugar in a large saucepan. Bring to a boil. Reduce heat; cover and simmer, for 5-8 minutes or until tender. Drain and set aside. , In another saucepan, melt butter; stir in flour and salt if desired until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Stir in turnips. , Pour into a greased 1-qt. baking dish; sprinkle with cornflakes and cheese if desired. Bake, uncovered, at 350° for 20 minutes or until bubbly. Garnish with parsley if desired.
Nutrition Facts : Calories 128 calories, Fat 5g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 187mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
TRULY TASTY TURNIPS WITH GREENS
This savory dish is a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. -Amy Inman, Hiddenite, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 514mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
TURNIP GRATIN
Steps:
- Special Equipment: mandolin, 11 by 7-inch baking dish
- Preheat the oven to 375 degrees F.
- Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
- Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
- Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
- For easier serving, let the dish rest 10 to 12 minutes before serving.
- Who knew a turnip could be soooooooooooooo good!
TURNIP GRATIN WITH ALMONDS
Provided by Food Network Kitchen
Time 1h20m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Peel the turnips and slice 1/8 inch thick (use a mandoline if you have one). Whisk the cream, flour, 1 teaspoon thyme, the garlic, lemon zest, nutmeg, cinnamon, 1 teaspoon salt, and pepper to taste in a large, deep skillet. Add the turnips and bring to a simmer over medium heat; cover and cook until the turnips are softened, about 3 minutes.
- Stir the turnip-cream mixture and spread evenly in a 2-quart baking dish. Cover with aluminum foil and bake until the turnips are very tender, 35 to 40 minutes. Uncover and continue baking until the cream mixture is slightly thickened and the top is golden, about 10 more minutes.
- Meanwhile, make the topping: Melt the butter in a large skillet over medium heat. Add the breadcrumbs, almonds and the remaining 1 teaspoon thyme and cook, stirring, until the breadcrumbs are toasted, about 4 minutes. Stir in the parsley and a pinch of salt. Remove the gratin from the oven and sprinkle with the breadcrumb topping.
TURNIP GRATIN
Provided by Holly Smith
Categories Milk/Cream Cheese Dairy Vegetable Side Bake Dinner Lunch Casserole/Gratin Parmesan Root Vegetable Turnip Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with rack in middle.
- Melt butter in an ovenproof 12-inch heavy skillet, then cool.
- Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
- Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
- Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
TURNIP GRATIN
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it's delicious spooned over the gratin.
Provided by Martha Rose Shulman
Categories side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
- Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
- Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 966 milligrams, Sugar 17 grams, TransFat 0 grams
GRATED TURNIPS WITH TURMERIC
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a large nonstick wok or saucepan over medium-high heat, and cook the ginger, stirring, until golden, 1 minute. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the green chili peppers and onion and cook, stirring, until golden, 2 to 4 minutes.2. Add the turnips, turmeric, red pepper flakes, and salt, and cook, stirring, about 4 minutes. Then add the sugar, cover the pan, reduce the heat to medium-low and cook 5 to 7 minutes. Mix in the cilantro and cook another 2 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SAUTEED GRATED WHITE TURNIPS
Steps:
- Peel and grate the turnips (this can be done with a food processor or vegetable mill).
- Melt the butter over moderate heat and saute the shallots until soft.
- Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 7 grams, TransFat 0 grams
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