Chopped Turnip Appetizer Recipes
TURNIP-RUSSET MASH
When it comes to turnips, age definitely matters. Fresh young turnips will cook fairly quickly and have a milder flavor. But watch out for older ones that have been in storage: They can take almost twice as long and be stronger in flavor. If you have scallions on hand, chop some and sprinkle them on the mash before serving-or fold them in so they soften from the warmth of the mixture.
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 5 cups
Number Of Ingredients 6
Steps:
- Peel the turnips, chop into 1/2-inch pieces and add to a 2-quart pot. Peel the potato, quarter it, cut the quarters into 1/2-inch wedges and add to the pot. Cover with cold water, add 1 tablespoon salt and bring to a boil. Reduce the heat, bring to a simmer and cook until the vegetables are tender when pierced with a fork, about 20 minutes.
- Strain the vegetables in a colander. Add them to the bowl of a stand mixer fitted with the whisk attachment or use a hand-held mixer and whip until blended. Add the sour cream and mustard and mix on medium speed until the mixture is smooth and creamy. Add salt and pepper to taste.
SAVORY TURNIP DIP
I stumbled upon this recipe when I was both desperate for some dip and looking for a way to use up some frozen turnip greens I had in the freezer. I am not normally a huge turnip fan, but this recipe is so incredibly delicious, I even prefer it to spinach dip. I make this recipe with beef soujouk (beef sausage) from the Middle Eastern foods store instead of bacon because of a pork allergy, but it tastes great either way.
Provided by Squirrely
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 39m
Yield 8
Number Of Ingredients 10
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until some of the fat is rendered, about 5 minutes. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes. Pour in tarragon vinegar; cook for 2 minutes.
- Place turnip greens in a large saucepan over medium heat. Cook and stir until tender, 5 to 10 minutes. Stir in bacon mixture. Add cream cheese, sour cream, Parmesan cheese, paprika, and salt. Cook over medium-low heat, stirring occasionally, until creamy and heated through, about 15 minutes.
Nutrition Facts : Calories 293.5 calories, Carbohydrate 6 g, Cholesterol 73.3 mg, Fat 25.9 g, Fiber 1.5 g, Protein 10.3 g, SaturatedFat 15.3 g, Sodium 504.1 mg, Sugar 0.4 g
TURNIP PUFF
"My family would never eat turnips until I served them this way," says Debbie Henry from Phelpston, Ontario. This downsized version goes well with turkey, ham or roast beef. TIP: A pound of turnips yields about 2 cups chopped.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; mash with butter. Cool slightly. , Preheat oven to 375°. Beat in egg. Combine the flour, baking powder, brown sugar, salt, pepper and nutmeg; stir into turnip mixture. , Spoon into a 3-cup baking dish coated with cooking spray. Toss bread crumbs and butter; sprinkle over casserole. Bake, uncovered, until heated through and a thermometer reads 160°, 30-35 minutes.
Nutrition Facts : Calories 129 calories, Fat 5g fat (3g saturated fat), Cholesterol 82mg cholesterol, Sodium 583mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 5g protein.
ROASTED TURNIPS WITH PARMESAN
Serve these turnip oven fries with roasted chicken, burgers, or mussels.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.
Nutrition Facts : Calories 176 g, Fat 7 g, Fiber 3 g, Protein 6 g
CHOPPED TURNIP APPETIZER
This recipe is soo simple, yet so delicious. Very old world. You really need a food processor or a blender, but I think a food processor works better. PS. This is a very healthy appetizer.I don't know why they call it chopped turnip, but I think rutabaga is in the turnip family...
Provided by Lynn Joanne
Categories Vegetable
Time 15m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Peel the rutabaga.
- Add to the food processor.
- Use a high setting and gradually add olive oil.
- You want as smooth consistency as you can get.
- Peel the shallots, garlic and add to the food processor.
- You might have to add more olive oil so you can get this very smooth consistency.
- This might take at least 4 minutes.
- I add a lot of pepper and salt to taste.
- The pepper adds more taste.
- This keeps well.
- I serve on black bread.
- Goes well with a really dry white wine.
Nutrition Facts : Calories 64.9, Fat 5.5, SaturatedFat 0.8, Sodium 8.2, Carbohydrate 3.9, Fiber 1.1, Sugar 2.5, Protein 0.6
More about "chopped turnip appetizer recipes"
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Author Danielle WalshPublished 2014-09-26
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Author Caroline StankoEstimated Reading Time 2 mins
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Author Caroline StankoEstimated Reading Time 2 mins
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Estimated Reading Time 5 minsPublished 2020-09-29
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From dinnerthendessert.com
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CHOPPED APPETIZER INGREDIENTS RECIPES ALL YOU NEED IS FOOD
This recipe is soo simple, yet so delicious. Very old world. You really need a food processor or a blender, but I think a food processor works better. PS. This is a very healthy appetizer.I don't know why they call it chopped turnip, but I think rutabaga is in the turnip family... Total Time 15 minutes. Prep Time 15 minutes. Yield 10 serving(s)
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