Rustic Mashed Turnips Food

MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS

Steps:

• Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
• Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
• In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
• Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
• Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

MASHED TURNIPS

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat and season with salt.
• Once boiling, add the peeled and diced turnips. Cook until fork tender, about 20 to 30 minutes.
• Drain the turnips and place them back into the pot. Add the butter , sugar, and pepper, and season with salt to taste.
• Using a potato masher, mash the turnips with the butter and seasonings until it reaches your desired consistency. Taste and adjust the seasonings as needed.
• Serve hot and enjoy.

PATTY'S MASHED TURNIPS

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.

SMASHED TURNIPS WITH FRESH HORSERADISH

Steps:

• Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.
• Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.

RUSTIC MASHED TURNIPS

Steps:

• Place turnip, carrots and potato in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender. Drain., Transfer to a large bowl. Add the butter, sour cream, sugar, salt and pepper; mash.

AMISH TURNIPS

Steps:

• Cook turnips until tender.
• Drain, mash and then add 1/2 cup bread crumbs, saving rest for top.
• Add egg, sugar, milk, salt and pepper to taste.
• Mix together; pour into greased baking dish.
• Dot with butter and rest of crumbs.
• Bake 45 minutes at 375 degrees.

MASHED TURNIPS WITH CRISPY SHALLOTS

Steps:

• Place the turnips in a large pot of cold water and bring to a boil. Cook until tender, about 15 minutes. Drain and puree in a food processor. Set aside.
• Meanwhile, heat 2 tablespoons of the butter in a deep saucepan over medium heat. Add the shallots and saute until they turn golden brown, about 15 minutes. Remove the shallots with a slotted spoon and drain on paper towels.
• Set a heavy saucepan over medium heat. Add the cream and the remaining 1 tablespoon of butter and bring to a simmer. Briskly stir in the turnips. Season to taste with salt, pepper and the nutmeg. Divide the puree among 8 serving plates. Garnish liberally with the shallots and lightly with parsley. Serve immediately.

MASHED TURNIPS WITH CARAWAY

Steps:

• Place the turnips in a pot and cover with water; bring to a boil over high heat and cook until turnips turn yellowish orange and are soft, 10 to 12 minutes. Drain water, leaving turnips in the pot.
• Stir the butter and caraway seeds into the turnips. Season to taste with salt and pepper. Use a potato masher to mash turnips to desired consistency. Stir in the cream and mash again, blending well.

CLASSIC MASHED TURNIPS

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!