Parmesan Garlic Mashed Turnips Recipes

Steps:

• Place the turnips and the garlic in a saucepan with a tight-fitting lid.
• Add water to fill about halfway, cover, and place over medium-high heat.
• Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes).
• Drain the turnips and garlic very well.
• Using a potato masher, mash the turnips and garlic together.
• Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well.
• Just before serving, stir in the chives.
• Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

Steps:

• Peel, wash, and quarter turnips.
• Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
• Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes.
• While potatoes are cooking, melt butter over medium-low heat in a small saucepan. Add garlic and saute until soft, about 5 minutes.
• Drain potatoes and return to the pot. Add garlic-butter mixture, milk, Parmesan cheese, parsley, sea salt, and pepper; mash until smooth.

Steps:

• Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

Steps:

• 1. Preheat oven to 350 degrees F. 2. Peel off outer layers of your head of garlic and slice the entire head in half lengthwise. 3. Place the garlic halves cut side up on top of a sheet of aluminum foil. Pour 1 tbsp olive oil across the cloves and completely wrap the foil around the garlic. Bake in the oven for 35-40 minutes--or until fragrant. 4. While the garlic is roasting, place quartered turnips into a pot and cover with water. Cover the pot and bring to a boil. Let turnips boil until fork tender, about 25 minutes. 5. Remove turnips from the pot with a slotted spoon and transfer to a food processor or blender. Add the roasted garlic and process until smooth. With the mash blending, pour in olive oil and season with salt and crushed black pepper to taste. 6. Serve hot and enjoy!

Steps:

• Place potatoes, turnips, parsnip, and garlic in a medium saucepan; add enough half-and-half to cover. Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes. Drain, reserving cooking liquid.
• Return vegetables to saucepan and add egg, butter, and 1/4 cup cooking liquid. Using a potato masher, mash until smooth, adding more cooking liquid as necessary. Season with nutmeg, salt, and pepper and serve immediately.

Steps:

• Peel and cut turnip like you would for mashed potatoes.
• Put in pot of water until covered and your sugar. Turnips can be very bitter so the sugar takes the bitter out. Cook until fork tender. Drain. Mash like you would potatoes. Use gravy instead of milk or whatever you mash your taters with. Enjoy!

Steps:

• Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl.
• Cook garlic, panko, and 3 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until panko is golden brown, about 4 minutes. Remove from heat and season with salt and pepper.
• Zest half of lemon over turnips, then cut lemon in half and squeeze juice over. Add parsley and half of the breadcrumbs and drizzle with oil. Season with salt; toss well.
• Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.
• Do Ahead
• Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature. Turnips can be cooked 8 hours ahead. Let cool, then cover and chill. Bring to room temperature before serving.

Steps:

• Cook turnips, sweet potatoes and garlic in boiling water in large saucepan 15 min. or until turnips and potatoes are tender; drain. Return vegetables to pan.
• Add butter; mash until turnip mixture is desired consistency.
• Stir in remaining ingredients.