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.
TURNIP PUREE WITH ORANGE AND NUTMEG
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Halve the turnips if they are small or quarter them if they are large. Place them in a kettle and cover with cold, unsalted water. Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes. Drain and pass them through a ricer.
- Place the riced turnips in a large saucepan set over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes. Stir in the cream, butter, orange juice, orange zest and nutmeg and cook, stirring for 3 to 4 more minutes. Remove from the heat, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 1196 milligrams, Sugar 20 grams, TransFat 0 grams
BUTTERED TURNIP PUREE
Steps:
- Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance.
- Remove the thyme and remove 2 cups of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 1 cup of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary.
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)
This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.
Provided by Wendy
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
- Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g
MASHED RUTABAGA WITH CARROTS AND ORANGE
Make and share this Mashed Rutabaga With Carrots and Orange recipe from Food.com.
Provided by Derf2440
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Peel rutabaga and carrots.
- Cut int 3/4 inch chunks.
- Cook separately in boiling water until tender, drain.
- Mash each, either with potato masher or in a food processor.
- Combine rutabaga carrots, sugar, orange juice, butter, nutmeg and salt and pepper to taste.
- Sprinkle with parsley, if using.
- Serve immediately or cover and reheat before serving.
Nutrition Facts : Calories 53.8, Fat 1.6, SaturatedFat 0.9, Cholesterol 3.8, Sodium 39.6, Carbohydrate 9.9, Fiber 1.5, Sugar 7.7, Protein 0.7
TURNIPS WITH ORANGE
Kind of a homey recipe that dresses up the ol' turnip a bit, a recipe that comes from the 500 ALL-TIME GREAT RECIPES cookbook, a gift from my partner in the current Cookbook Swap!
Provided by Sydney Mike
Categories Oranges
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter & oil in saucepan & cook shallot gently, stirring occasionally, until soft but not colored, about 3 minutes.
- Add turnips to shallot & continue heating.
- Shake pan frequently until turnips start to absorb butter & oil, about 7 minutes.
- Pour orange juice onto turnips, then simmer gently for about 30 minutes, until turnips are tender & OJ is reduced to a buttery sauce.
- Season with salt & pepper, if required.
- Serve hot, garnished with thin slivers of orange zest.
Nutrition Facts : Calories 201.4, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 224.2, Carbohydrate 16, Fiber 2.2, Sugar 10.8, Protein 1.8
TURNIP PUREE WITH PEARS AND CHEESE
Steps:
- Steam the turnips for 20 to 40 minutes, depending on age and size, until tender.
- Steam the pears until they are soft, 5 to 10 minutes.
- Meanwhile, saute the shallots in the butter until translucent.
- Either in a food processor, using the steel blade, or in a blender, puree the turnips, pears and shallots with the Gorgonzola, in batches, until all of it is pureed. Season with nutmeg, salt and pepper.
- At this point the dish may be refrigerated. To serve, spoon puree, which is quite liquid at this point, into a large skillet. Cook at a simmer, to thicken the mixture and evaporate the liquid, for about 30 minutes.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 8 grams, TransFat 0 grams
MASHED TURNIPS WITH NUTMEG
Categories Vegetable Side Bake Thanksgiving High Fiber Turnip Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F. Toss turnips and butter in 13 x 9 x 2-inch glass baking dish. Sprinkle turnips with salt and pepper. Cover dish with foil. Bake until tender, about 1 hour. Remove from oven and mash coarsely. Stir in nutmeg. Season to taste with salt and pepper.
TURNIP BAKE
A great way to eat turnip; goes very well with turkey!
Provided by BusyBeeTami
Categories Side Dish Vegetables
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch casserole dish.
- Place turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl.
- Mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
- Toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
- Spread half the turnip mixture into the prepared casserole dish; top with half the apples. Repeat with remaining turnip mixture and apple mixture.
- Mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole.
- Bake in the preheated oven until cooked through and bubbling, about 1 hour.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 21.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.9 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 79.1 mg, Sugar 16.4 g
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