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
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
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.
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.
MASHED TURNIPS AND POTATOES WITH HORSERADISH BREAD CRUMBS
Categories Onion Potato Vegetable Side Easter Vegetarian Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.
- While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.
- Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.
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
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