PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
TURNIP-RUSSET MASH
When it comes to turnips, age definitely matters. Fresh young turnips will cook fairly quickly and have a milder flavor. But watch out for older ones that have been in storage: They can take almost twice as long and be stronger in flavor. If you have scallions on hand, chop some and sprinkle them on the mash before serving-or fold them in so they soften from the warmth of the mixture.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Peel the turnips, chop into 1/2-inch pieces and add to a 2-quart pot. Peel the potato, quarter it, cut the quarters into 1/2-inch wedges and add to the pot. Cover with cold water, add 1 tablespoon salt and bring to a boil. Reduce the heat, bring to a simmer and cook until the vegetables are tender when pierced with a fork, about 20 minutes.
- Strain the vegetables in a colander. Add them to the bowl of a stand mixer fitted with the whisk attachment or use a hand-held mixer and whip until blended. Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy. Add salt and pepper to taste.
NANA'S MASHED TURNIP
This was my grandmother's famous dish that my whole family just loved. She never wrote it down for me, so after she passed away I recreated it perfectly. This one's for you, Bubby!
Provided by DARIA K
Categories Side Dish Vegetables
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
- Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
- Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.
Nutrition Facts : Calories 140.9 calories, Carbohydrate 19.9 g, Cholesterol 16.1 mg, Fat 6.1 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 322.5 mg, Sugar 3.6 g
MASHED TURNIPS AND SAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
- In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
- Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.
TURNIP MASH
Steps:
- Peel and roughly chop 3 pounds turnips. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/4 cup heavy cream and 2 tablespoons butter. Season with salt and top with crumbled cooked bacon.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
CLASSIC MASHED TURNIPS
First, you need to know what is a turnip. It is dark yellow and dark purple waxy vegetable. A rutabaga is a white and bright purple thing. Second this is a classic. I like to taste my food for what it is. I don't want to taste 20 other things.
Provided by Chef RobinSmith
Categories Canadian
Time 30m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
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!
Nutrition Facts : Calories 26.2, Fat 0.2, SaturatedFat 0.1, Sodium 93.1, Carbohydrate 6, Fiber 0.6, Sugar 4.3, Protein 0.4
TURNIP AND POTATO MASH
Serve this peppery replacement for mashed potatoes alongside seared steak.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 30m
Number Of Ingredients 6
Steps:
- In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.
Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g
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