Mashed Turnips With Sage Recipes
PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
MASHED TURNIPS WITH RED ONION AND SAGE
I modified a recipe I found on Foodnetwork.com and it turned out delicious! I'm posting it here so I don't forget how we made it. The almond milk I used was homemade almond milk with nothing in it other than almonds and water. I've noticed most of the store brands add sugar and chemicals. I suppose you could use real milk or cream too, but it was amazingly light and delicious with the almond. I prefer to keep these chunky rather than extra smooth due to the high water content in the turnips. I imaging this would taste great if you baked it with cheese too!
Provided by rsnelling42
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put turnips and potatoes in salted cold water, bring to a boil, and simmer covered for 20 minutes, until fork tender.
- Meanwhile, melt butter over medium heat. Add onion and sage, sautéing until the onion is tender, the sage is fragrant and the butter is brown.
- Season w salt and pepper.
- Add the almond milk, bring to a simmer and let thicken slightly.
- Drain turnips and potatoes. Add milk mixture and mash.
Nutrition Facts : Calories 171.5, Fat 9, SaturatedFat 5.6, Cholesterol 22.9, Sodium 202.1, Carbohydrate 21.7, Fiber 5, Sugar 8.2, Protein 2.9
MASHED TURNIPS WITH SAGE
I adopted this recipe from Trisha Yearwood of the Foodnetwork Channel. I've served this dish for the past 3 Thanksgivings and my family really enjoys the rough mashed rather than a smooth mash.
Provided by Jackie Marinoff @Jackie_Marinoff
Categories Vegetables
Number Of Ingredients 9
Steps:
- Most importantly before you even gather your ingredients put on your beautiful JUST A PINCH APRON to set you in the right mood to cook!!
- In a medium pot place COLD WATER (enough to cover the turnips and potatoes)& 1/4 c kosher salt. Stir until kosher salt is dissolved. Bring water to a boil.
- While the water is heating to a boil peel & cube the TURNIPS & POTATO. Small chop 1/2 the onion.
- Place the TURNIPS, POTATO, & ONION in the boiling pot of water. Cover the pot leaving the lid so air can escape. Boil for 5 minutes then reduce to medium high heat. Cook until all is soft. Remove from the heat.
- In a small sauce pan melt the BUTTER. Once the butter is melted add the SAGE and the MILK, cook until milk is warm.
- Drain the pot of turnips, potato & onion of all water. Return turnips, potato & onion to the pot. Pour the milk, butter & sage mixture over the turnips, potato & onion. Roughly mash...this is not meant to be a smooth dish. Add KOSHER SALT & GROUND PEPPER to taste and stir until well blended.
- Place in a serving bowl with serving spoon. Garnish with 2 tablespoons of melted butter just poured on top.
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