Turnip And Potato Puree Food

PARSNIP POTATO PUREE

Steps:

• Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.
• Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
• In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
• Drain the parsnips and potatoes and pass through a food mill.
• Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.

BUTTERED TURNIP PUREE

Steps:

• Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
• Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.

MASHED POTATOES AND TURNIPS WITH ROASTED PEAR PURéE

Steps:

• Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)
• Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.)
• Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

CHEESY TURNIP AND POTATO GRATIN

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
• Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
• Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
• Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
• Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

TURNIP AND POTATO MASH

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.

PARSNIP, POTATO, AND TURNIP PUREE

Steps:

• Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
• Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
• Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store airtight at room temperature.
• Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

TURNIP AND POTATO PUREE

Steps:

• Boil the potatoes and the turnips in separate saucepans until they are tender. Drain and puree with a potato masher or a food mill. Season to taste with salt and pepper.
• Place the butter in one of the saucepans and melt over low heat. Add the turnip-potato puree. Mix the butter in and correct the seasoning.

TURNIP-AND-POTATO PUREE

Steps:

• In a medium pot over high heat, combine the turnips, potatoes and enough cold water to just cover and bring to a boil. Boil until the turnips and potatoes are very soft, about 30 minutes. Drain the water, leaving the turnips and potatoes in the pot; mash with a potato masher until smooth. (The mixture will be very wet.) Lower the heat and simmer, uncovered, stirring frequently, until the mixture reaches the consistency of mashed potatoes, about 40 minutes. Pass the mixture through a sieve into a bowl and stir in the butter. Season with salt and pepper and serve.

CREAMY MASHED TURNIPS AND PARSNIPS (VEGAN)

Steps:

• Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
• Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
• Stir in the remaining ingredients, taste, and adjust the seasonings as needed.