TURNIP BAKE
This recipe has been in our family for years. We like turnips with turkey, so my mother used to serve this side dish with our turkey dinner at Christmas. Then I served this dish, and now my daughter, who has taken over preparing Christmas dinner, is carrying on the tradition.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 510mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
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.
Nutrition Facts : Calories 106 kcal, Carbohydrate 7 g, Cholesterol 23 mg, Fiber 2 g, Protein 1 g, SaturatedFat 5 g, Sodium 165 mg, Sugar 4 g, Fat 9 g, ServingSize 2 cups (4 servings), UnsaturatedFat 0 g
THANKSGIVING DAY CREAMED TURNIPS
This recipe has been a family favorite for years. It has been passed down from my Grandmother and has since been requested every Thanksgiving holiday.
Provided by Carrie G
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
- Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
- Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 10 g, Cholesterol 13.4 mg, Fat 4.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 64.4 mg, Sugar 7.2 g
MAKE-AHEAD TURNIP CASSEROLE
This make-ahead casserole is the perfect fall-flavored side dish to accompany a Thanksgiving turkey or roast ham. It is delicious!
Provided by SUNKIST2
Categories Side Dish Vegetables
Time 1h5m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 187.9 calories, Carbohydrate 20.5 g, Cholesterol 82.4 mg, Fat 10 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 5.6 g, Sodium 603.6 mg, Sugar 7.9 g
THANKSGIVING DAY CREAMED TURNIPS
This recipe has been a family favorite for years. It has been passed down from my grandmother and has since been requested every Thanksgiving holiday.
Provided by Carrie G
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the turnip, then dice into bite size chunks. Place the turnips into a saucepan and fill with water until it barely reaches the top of the turnips. Bring to a boil then cover. Simmer for 5 minutes. Drain the turnips.
- Place the turnips into the saucepan again and add water until almost covering the turnips. Add the sugar and combine. Bring to a boil then cover. Simmer until the turnips are fork tender then drain all of the water except for a small amount on the bottom of the pan. Reserve the turnips.
- *Note: The reason for boiling the turnips for the second time is to get rid of the bitterness.
- Meanwhile, in a separate pan, melt the butter over medium/high heat then add the flour. Stir the mixture constantly to form a paste or roux. Add the milk and continue to stir with a whisk until the mixture thickens. Add the reserved turnips and combine. Add salt and pepper to taste.
- You may want to add a little extra milk as you may want a more thin consistency.
- ENJOY!
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
Steps:
- Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
- Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
- In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
- Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
- Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
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