Sweet And Buttery Turnips Recipes

MASHED TURNIPS

Steps:

• Gather the ingredients.
• Bring a large pot of water to a boil over high heat and season with salt.
• Once boiling, add the peeled and diced turnips. Cook until fork tender, about 20 to 30 minutes.
• Drain the turnips and place them back into the pot. Add the butter , sugar, and pepper, and season with salt to taste.
• Using a potato masher, mash the turnips with the butter and seasonings until it reaches your desired consistency. Taste and adjust the seasonings as needed.
• Serve hot and enjoy.

SWEET SPICY TURNIPS

Steps:

• Preheat oven to 400f degrees.
• Combine first 7 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray, toss to coat.
• Bake at 400f degrees for 35 minutes or until tender, stirring every 10 minutes.

SWEET-AND-SOUR SKILLET GLAZED TURNIPS

Steps:

• Spread the turnips in a single layer in a large skillet with a lid. Add enough water to cover the turnips halfway and then add the butter and sugar. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the turnips are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally, until the liquid almost completely evaporates and the turnips are glazed. Remove from the heat and stir in the vinegar and chives; season with salt and pepper.
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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.

GLAZED TURNIPS

Steps:

• Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
• Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.