Creamed Turnips Recipes

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TURNIP BAKE



Turnip Bake image

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

3 medium turnips, peeled and cubed
4 tablespoons butter, divided
2 large eggs
3 tablespoons all-purpose flour
1 tablespoon brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1/2 cup dry bread crumbs

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.

CREAMY HOMESTYLE TURNIPS



Creamy Homestyle Turnips image

What I love about this recipe is how affordable all the ingredients are and how easy it is to throw together. For a college student who doesn't like to eat out much, like me, those two things are definitely what I'm looking for. Enjoy! If you're looking for a way to add more vegetables, throw in some diced carrots and chopped celery; add when you toss the turnips in.

Provided by Mayumi

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons butter
3 cloves garlic, minced
5 large turnips, cut into cubes
¾ cup heavy whipping cream
½ cup grated Parmesan cheese
1 green onion, minced
½ teaspoon oregano
½ teaspoon parsley flakes
salt to taste
ground black pepper to taste

Steps:

  • Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until browned, about 5 minutes. Stir turnips into the butter and garlic; cook and stir until just beginning to soften, 7 to 10 minutes. Add cream and Parmesan cheese to the turnip mixture; bring to a simmer and cook, stirring regularly, until the liquid thickens, 10 to 15 minutes. Stir green onion, oregano, parsley, salt, and black pepper into the turnip mixture; cook until the green onion slightly wilts, 1 to 2 minutes.

Nutrition Facts : Calories 317.9 calories, Carbohydrate 17.7 g, Cholesterol 85.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 7.2 g, SaturatedFat 15.7 g, Sodium 365.4 mg, Sugar 9 g

CREAMY TURNIP SOUP



Creamy Turnip Soup image

In nearby Wardsboro, Vermont, they have a fall festival where one of the entrees is this delicious soup. Reheats wonderfully in a slow cooker! -Liz Wheeler, Wilmington, Vermont

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 9 servings (2-1/4 quarts).

Number Of Ingredients 12

2 tablespoons butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine or reduced-sodium chicken broth
3 pounds turnips, peeled and cut into 1-inch cubes
1 carton (32 ounces) reduced-sodium chicken broth
1 medium potato, peeled and cubed
1 cup half-and-half cream
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon olive oil
3 cups fresh baby spinach

Steps:

  • In a Dutch oven, heat butter over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half., Add turnips, broth and potato. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan. Stir in cream, salt and nutmeg; heat through., Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add spinach; cook and stir just until wilted. Serve with soup.

Nutrition Facts : Calories 138 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 526mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

THANKSGIVING DAY CREAMED TURNIPS



Thanksgiving Day Creamed Turnips image

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

1 large turnip, peeled and diced
2 tablespoons white sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
salt and ground black pepper to taste

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

HONEY-CREAMED TURNIPS



Honey-Creamed Turnips image

I got this from an old cookbook at the library where I work, titled Celebrate the Bounty: Recipes and Rituals to Create Wonderful Feasts for Every Occasion in the Biblical Year, by Amy Appleby and Jerald B. Stone. I want to try it, and to see the nutritional information.

Provided by PinkGrrlyGeek

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs turnips
2 tablespoons honey
1/4 cup whipped cream
salt
white pepper

Steps:

  • Wash and pare the turnips. Quarter them and boil 30 minutes, or until tender. Drain off the water and let the turnips stand over low heat to steam off excess moisture. Mash the turnips in the pan and steam off excess moisture again.
  • Add the honey to the mashed turnips and fold in the whipped cream. Season with salt and white pepper.

Nutrition Facts : Calories 70.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.9, Sodium 104.9, Carbohydrate 15.8, Fiber 2.7, Sugar 11.7, Protein 1.5

CREAMED TURNIPS



Creamed Turnips image

Categories     Milk/Cream     Side     Thanksgiving     Vegetarian     High Fiber     Turnip     Thyme     Clove     Simmer     Boil     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 14

3 pounds medium turnips (about 9)
4 shallots
4 cups milk
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme, crumbled
3/4 teaspoon salt
6 black peppercorns
6 whole cloves
2 bay leaves
3 tablespoons all-purpose flour
white pepper
freshly grated nutmeg
Garnish: chopped fresh parsley leaves

Steps:

  • Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. Chop shallots.
  • In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking constantly to prevent lumps. Reduce heat to moderately low and simmer sauce, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
  • Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
  • Garnish turnips with parsley.

CREAMED TURNIPS



Creamed Turnips image

Make and share this Creamed Turnips recipe from Food.com.

Provided by Dave5003

Categories     Vegetable

Yield 8 serving(s)

Number Of Ingredients 14

9 (1/3 lb) turnips
4 shallots
4 cups milk
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme, crumbled
3/4 teaspoon salt
6 black peppercorns
6 whole cloves
2 bay leaves
3 tablespoons all-purpose flour
to taste white pepper
to taste nutmeg, freshly grated
to taste fresh parsley leaves, chopped (for garnish)

Steps:

  • Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander.
  • In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat.
  • Chop shallots. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened.
  • Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes.
  • Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes.
  • Pour sauce through a sieve into a large heavy saucepan and discard solids.
  • Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
  • Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
  • Garnish turnips with parsley.

Nutrition Facts : Calories 233, Fat 14.5, SaturatedFat 9, Cholesterol 48.9, Sodium 399.4, Carbohydrate 20.9, Fiber 3.2, Sugar 6.5, Protein 6.4

CREAMED TURNIPS



Creamed Turnips image

Categories     Vegetable     Dinner

Number Of Ingredients 14

3 pounds Turnips medium
4 pieces Shallots
4 cups Milk
1/2 cup Heavy Cream
3 tablespoons Butter unsalted
1 tablespoon Thyme leaves fresh crumbled
3/4 teaspoon Salt
6 pieces Peppercorns black
6 pieces Cloves whole
2 pieces Bay Leaves
3 tablespoons All-Purpose Flour
1/2 teaspoon White Pepper
1/2 teaspoon Nutmeg
1 bunch Parsley leaves

Steps:

  • 1. Peel and quarter turnips. In a large saucepan of boiling salted water, cook turnips until tender, 15 to 20 minutes. Drain in a colander. Chop shallots.
  • 2. In a heavy saucepan, bring milk and cream just to a simmer and keep hot over low heat. In a 4 quart heavy pot cook shallots in butter over moderately low heat, stirring until softened. Add thyme, salt, peppercorns, cloves and bay leaves and cook stirring, 1 minute. Add flour and cook roux, stirring 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking constantly to prevent lumps. Reduce heat to moderately low and simmer sauce, whisking occasionally, 15 minutes.
  • 3. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg and salt to taste.
  • 4.Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
  • 5. Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally until turnips are heated through.
  • 6. Garnish with parsley.

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Top Asked Questions

How do you cook turnips in cream?
Boil turnips until tender, 15 to 20 minutes, then drain and remove the spices. Return the turnips to the pot they boiled in and add the cream. Turn the burner to medium-low. Bring this to a gentle simmer and mash the turnips with a potato masher. Add the white pepper, the teaspoon of salt and freshly grated nutmeg to taste and serve at once.
How to cook turnips in a pan?
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.
How long does it take to boil turnips?
Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover and cook until the turnips are tender, 10 to 12 minutes more.
How do you cook turnips in a roux?
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.

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