SMASHED TURNIPS WITH FRESH HORSERADISH
Don't pass turnips by the next time you're at the market. When cooked right, their earthy flavor is seriously irresistible. At The Meatball Shop, people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element.
Provided by Tara Parker-Pope
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 5
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.
Nutrition Facts : @context http, Calories 78, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 443 milligrams, Sugar 6 grams
SAVORY TURNIP DIP
I stumbled upon this recipe when I was both desperate for some dip and looking for a way to use up some frozen turnip greens I had in the freezer. I am not normally a huge turnip fan, but this recipe is so incredibly delicious, I even prefer it to spinach dip. I make this recipe with beef soujouk (beef sausage) from the Middle Eastern foods store instead of bacon because of a pork allergy, but it tastes great either way.
Provided by Squirrely
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 39m
Yield 8
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat is rendered, about 5 minutes. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes. Pour in tarragon vinegar; cook for 2 minutes.
- Place turnip greens in a large saucepan over medium heat. Cook and stir until tender, 5 to 10 minutes. Stir in bacon mixture. Add cream cheese, sour cream, Parmesan cheese, paprika, and salt. Cook over medium-low heat, stirring occasionally, until creamy and heated through, about 15 minutes.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 6 g, Cholesterol 73.3 mg, Fat 25.9 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 15.3 g, Sodium 504.1 mg, Sugar 0.4 g
PARMESAN CRUSTED CRUSHED TURNIPS
Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!
Provided by By: Carol | From A Chef's Kitchen
Categories Side Dishes - Vegetables
Time 1h45m
Number Of Ingredients 7
Steps:
- Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
- Preheat oven to 375 degrees.
- Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
- Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
- Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
- Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
- Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.
Nutrition Facts : ServingSize 2, Calories 109 kcal, Carbohydrate 1 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 269 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
SLICED TURNIPS WITH HORSERADISH DIP
I am not even going to try to sell anyone on this recipe by the name alone. All I know, is when my mother would set this out at a party, it would disappear quickly and everyone wanted to have the recipe.
Provided by Skypoodle
Categories Vegetable
Time 5m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients in a bowl, chill for an hour or more.Place on tray with turnips slices surrounding.
Nutrition Facts : Calories 82, Fat 2.5, SaturatedFat 1.5, Cholesterol 16.3, Sodium 551.5, Carbohydrate 4.9, Fiber 0.9, Sugar 2.4, Protein 10.1
FRENCH DIP STEAK SANDWICHES WITH HORSERADISH SAUCE
Steps:
- For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors.
- For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat.
- Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm.
- For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice.
- Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping.
MASHED POTATOES AND TURNIPS WITH HORSERADISH
Categories Potato Vegetable Side Christmas Thanksgiving St. Patrick's Day Horseradish Root Vegetable Turnip Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.
- While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips).
- Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.
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
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 forktender, 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.
HORSERADISH LOVER'S DIP FOR VEGGIES
My mom was an adventurous cook for her day. She would try some of the oddest (to a finicky teenager) recipes and all she would have to say is, "Don't bother, you won't like that", and BAM! I would dive in and eat it to spite her. (Cunning, wasn't she!). This dip is one that I wouldn't try on a bet, were it not for my mother's challenge. Today, it is still a favorite of mine because it is relatively healthy snack food and I LOVE HORSERADISH!!! It is quick to prepare, and if you don't like it, then there is more for me! Mom, always served it with raw turnip slices and I do to. It is good as a dip for any crudite. It is also good on baked potatoes.
Provided by Skypoodle
Categories Cheese
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- Rinse the chipped beef in cold running water to remove excess salt. Pat dry and stack up for easy slicing. Slice into thin strips, about 1/8" wide.Cut the strips in half.
- In a small mixing bowl, stir beef shreds into cottage cheese until well distributed. Add the horseradish and pepper. Turn into a serving bowl and keep chilled until ready to serve.
- Serve with sliced turnips or other dipping veggies.
CREAMY HORSERADISH DIP
In this simple-to-prepare vegetable dip, horseradish shines through without being too overpowering.-Barbara Coleman, Dunbar, West Virginia
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield about 1 cup.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients. Cover and chill for at least 1 hour. Serve with vegetables.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
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