MASHED POTATOES WITH TURNIPS AND BACON
Are you sure you don't like turnips? This recipe might change your mind. If you are positive, you could substitute diced carrots, parsnips or celery root but you will need to increase the butter to 4 tablespoons. This is another December, 2007, Cook's Illustrated magazine recipe and the point stressed was to always rinse your peeled, sliced potatoes 3-4 times under cold running water to remove starch. There, I've told you. ;-) Now on with the show ...
Provided by SusieQusie
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy pan, cook bacon over medium heat until brown and crisp, about 8 minutes. Transfer to a paper towel and set aside.
- Drain off all except 2 tablespoons of the bacon fat. Add the butter and heat pan over medium heat until foaming subsides.
- Add the turnips and cook, stirring occasionally, until butter is browned and turnips are dark brown and slightly caramelized, 10-12 minutes. (if after 4 minutes turnips have not started to brown, increase heat).
- Add potatoes, broth and salt. Cook covered over low heat (broth should simmer gently; do not boil), until potatoes fall apart easily when poked with a fork and all liquid is absorbed. (25-30 minutes).
- Remove pan from heat, remove lid and allow steam to escape; about 2 minutes.
- Gently mash veggies together with a potato masher. Fold in half-and-half, reserved bacon bits and thyme. Taste for seasoning; add more salt if needed and pepper to taste.
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.
BACON TURNIP MASH
Cooked and mashed turnip with savory bacon.
Provided by Theresa H. Wessman
Categories Vegetable Side Dishes
Yield 4
Number Of Ingredients 7
Steps:
- Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
- In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
- To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
Nutrition Facts : Calories 423 calories, Carbohydrate 15.8 g, Cholesterol 77.7 mg, Fat 29.7 g, Fiber 4.2 g, Protein 23.2 g, SaturatedFat 11.5 g, Sodium 1504.1 mg, Sugar 8.7 g
TURNIP AND CARROT MASH
This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.
Provided by Nana Lee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil carrots and turnip/rutabaga SEPARATELY.
- When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
- Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
- You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
- ENJOY!
- NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
Nutrition Facts : Calories 78.3, Fat 0.4, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 18.2, Fiber 5.2, Sugar 9.7, Protein 2.1
MASHED ROOT VEGETABLES WITH BACON VINAIGRETTE
Provided by Victoria Granof
Categories Onion Side Thanksgiving High Fiber Bacon Root Vegetable Parsnip Turnip Low Cholesterol Rutabaga Boil Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 8
Steps:
- Bring vinegar, mustard seeds, and 1/4 cup water to a simmer in a small pot; cook until seeds are plump, 20-25 minutes. Drain; set aside seeds and cooking liquid separately.
- Place a steamer basket inside a large pot. Add water to a depth of 1". Bring to a boil. Add root vegetables to steamer basket. Cover and cook, adding water by 1/2-cupfuls if needed to maintain level of water in pot, until vegetables are very tender but not mushy, about 45 minutes.
- Meanwhile, place bacon in a large skillet; set over medium-low heat and cook until bacon softens and fat begins to render, about 4 minutes. Add onion; increase heat to medium-high and cook, stirring occasionally, until onion and bacon are browned and crisp, about 10 minutes.
- Add reserved mustard seeds to bacon mixture and cook until seeds begin to pop, about 1 minute. Turn off heat and stir in brown sugar and reserved mustard seed cooking liquid. Season vinaigrette to taste with salt and pepper.
- Drain vegetables and return to pot. Using a fork or potato masher, coarsely mash. Stir in vinaigrette; season to taste with salt and pepper. Transfer to a 13x9x2" baking dish; cover with foil. DO AHEAD: Vegetable mash can be made 1 day ahead. Chill.
- Rewarm vegetable mash, covered, in a 350°F oven until just warmed through, 45-55 minutes. Alternatively, place in a microwave-safe bowl and microwave until warmed through (time will vary).
- Stir parsley into mash. Transfer to a bowl; serve warm or at room temperature.
PEAS AND TURNIPS WITH BACON AND DILL BUTTER
Categories Pork Vegetable Side Sauté Thanksgiving Bacon Turnip Fall Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 to 10 servings
Number Of Ingredients 5
Steps:
- Mix 6 tablespoons butter and 3 tablespoons dill in small bowl to blend. Season with salt and pepper. (Dill butter can be made 2 days ahead; cover and chill. Bring to room temperature before using.)
- Sauté bacon in heavy large skillet over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. (Can be made 2 hours ahead; let stand at room temperature.)
- Melt remaining 2 tablespoons butter in large nonstick skillet over medium-high heat. Add turnips and sauté until tender and golden, about 9 minutes. Add peas and dill butter and stir until peas are heated through, about 3 minutes. Stir in bacon. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon dill and serve.
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- Rinse the turnips in cold water and trim off the stem and root ends. Use a vegetable peeler to remove the skin. Rinse the turnips again and cut them into cubes.
- In a medium pot, place one cup of hot water and a teaspoon of salt on the stove over high heat to boil. When the water is boiling, add the turnips. When the water comes to a boil again, lower the heat and cover the pot. Cook the turnips for 20-25 minutes, or until fork tender. Drain.
- While the turnips are cooking, cook the bacon in the microwave on a plate between paper towels. The bacon is done when it just becomes crispy and is no longer pink. Pat the cooked bacon with a clean paper towel to absorb excess grease, and using kitchen scissors if you have them, cut the bacon into small pieces and set them aside.
- To brown the butter, place the butter in a small pan over medium high heat and watch it carefully as it melts. Lower the heat a bit and swirl the pan or use a spoon to stir the butter around. The butter will foam, and eventually, the milk solids will start to brown. Keep watching the butter so it won't burn. The butter is browned when it is a caramel color. As soon as it reaches that stage, turn off the heat and transfer the butter to a bowl. (Otherwise it will continue to cook and can burn.)
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