Potato And Turnip Bake Recipes

POTATO-AND-TURNIP GRATIN

Steps:

• Infuse liquid: Heat oven to 375 degrees, and butter a 2 1/2-quart oval gratin dish or 9-by-13-inch baking dish. Bring cream and thyme to just under a boil in a small saucepan, then remove from heat and let stand 30 minutes. Strain through a fine sieve and discard solids.
• Assemble: Arrange the vegetable slices in an overlapping fashion in the baking dish, alternating them and seasoning with salt and pepper as you go. Dot with butter, if using. Pour cream over top (it should almost cover the vegetables; add up to 1/2 cup more if necessary) and cover tightly with parchment-lined foil.
• Bake: Bake until vegetables are tender, about 45 minutes, then remove foil and bake until golden brown and bubbling, about 15 minutes more. Serve at once.

TURNIP AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
• Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

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 BAKE

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.

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.

MAKE-AHEAD TURNIP CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place turnips into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to the pot. Mash turnips; add butter and eggs.
• Combine flour, sugar, baking powder, salt, pepper, and nutmeg in a bowl and stir into turnips. Transfer mixture to a baking dish.
• Combine bread crumbs and melted butter and sprinkle on top of turnip mixture.
• Bake in the preheated oven until light brown on top, about 25 minutes.

TURNIP BAKE

Steps:

• Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.

POTATO & TURNIP BAKE

Steps:

• Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
• Whisk together the remaining ingredients and pour carefully over the vegetables.
• Bake, covered, in a moderate oven (180c) for 30 minutes.
• Remove cover and bake for a further 20 minutes or until the vegetables are tender.

TURNIP, POTATO & MUSTARD GRATIN

Steps:

• Fill a saucepan with 500ml water, the milk, a good pinch of salt and a grinding of black pepper, then bring to the boil. Add the turnips and potatoes and cook for 2 mins. Strain, drain well and pat dry.
• Heat oven to 180C/160C fan/gas 4. Butter a baking dish and rub the sides with garlic to just add a hint of flavour. Mix the cream and mustard in a large bowl, add the potatoes and turnip, mix until well coated and season really well. Layer into the baking dish, flattening the top level. Can be assembled and chilled a day ahead.
• Bake for 30-40 mins or until golden brown and the turnip and potato are cooked through - check with the point of a sharp knife.

MASHED POTATO AND TURNIP GRATIN

Steps:

• Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

POTATO AND TURNIP BAKE

Steps:

• In a skillet over medium-high heat fry bacon until golden, stirring frequently (10 minutes). Remove with a slotted spoon and drain on paper towels.
• Pour off bacon fat from skillet and reserve.
• Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
• Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
• Heat another tablespoon of the bacon dripping in the skillet over medium-high heat. Add half of the potatoes and cook until tender and golden brown, tossing and seasoing with 1/4 teaspoon salt and 1/8 teaspoon pepper (15 minutes). Add potatoes to bowl (with leeks).
• Repeat with remaining potoates.
• Heat 1 tablespoon bacon drippings in skillet over medium high heat. Add turnips and cook until tender and starting to brown, seaoning with 1/4 teaspoon salt and 1/8 teaspoon pepper (5 minutes). Add to bowl (with potatoes and leeks).
• Add carrot to skillet, stirring for 2 minutes before adding to bowl.
• Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
• Spread half of the vegetables in a 13 x 9 x 2 inch baking dish. Sprinkle with bacon and cover with remaining vegetables. Chill to room temperature and then cover and chill overnight.
• Preheat oven to 425-degrees F.
• Bring vegetables to room temperature. Pour wine over all.
• Bake until wine has evaporated and top is browned (30 minutes).
• Sprinkle with parsley.