TURNIP PUREE WITH ORANGE AND NUTMEG
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Halve the turnips if they are small or quarter them if they are large. Place them in a kettle and cover with cold, unsalted water. Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes. Drain and pass them through a ricer.
- Place the riced turnips in a large saucepan set over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes. Stir in the cream, butter, orange juice, orange zest and nutmeg and cook, stirring for 3 to 4 more minutes. Remove from the heat, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 1196 milligrams, Sugar 20 grams, TransFat 0 grams
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
MASHED GARLIC TURNIPS
For those of you who don't like or haven't tried turnip. Great with a steak, a roast, or chops. From: 500 Low-Carb Recipes by Dana Carpender
Provided by Nana Lee
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the turnips and the garlic in a saucepan with a tight-fitting lid.
- Add water to fill about halfway, cover, and place over medium-high heat.
- Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes).
- Drain the turnips and garlic very well.
- Using a potato masher, mash the turnips and garlic together.
- Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well.
- Just before serving, stir in the chives.
- Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.
PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
Steps:
- Peel, wash, and quarter turnips.
- Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
- Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
TURNIP AND CARROT MASH
This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.
Provided by Nana Lee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil carrots and turnip/rutabaga SEPARATELY.
- When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
- Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
- You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
- ENJOY!
- NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
Nutrition Facts : Calories 78.3, Fat 0.4, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 18.2, Fiber 5.2, Sugar 9.7, Protein 2.1
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
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)
This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.
Provided by Wendy
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
- Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g
MASHED TURNIPS WITH NUTMEG
Categories Vegetable Side Bake Thanksgiving High Fiber Turnip Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F. Toss turnips and butter in 13 x 9 x 2-inch glass baking dish. Sprinkle turnips with salt and pepper. Cover dish with foil. Bake until tender, about 1 hour. Remove from oven and mash coarsely. Stir in nutmeg. Season to taste with salt and pepper.
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Servings 4Estimated Reading Time 4 minsCategory Side DishTotal Time 1 hr
- Bring large pot of salted water to a boil and add chopped rutabagas. Boil for 30-45 minutes or until fork tender.
- Drain and return to pot or large bowl. Mix with cream, butter, salt, pepper, and nutmeg, and mash with a fork or potato masher until it reaches the desired consistency. Taste and add brown sugar, if desired.
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4.9/5 (15)Total Time 50 minsCategory Side DishCalories 175 per serving
- First, get the garlic roasted. Preheat oven to 400 degrees Fahrenheit. Cut tops off the bulb of garlic so the cloves are exposed. Sprinkle with just a pinch of salt and black pepper and 1 teaspoon of olive oil. Wrap in aluminum oil and bake about 40 minutes. Carefully remove aluminum foil and let cool for a bit before handling. When cool enough to handle, cloves can be removed from their skin.
- Meanwhile, boil turnip (or rutabaga) in large pot of salted water, covered, for about 35 to 40 minutes or until turnip is tender (there should be an inch or two of water above the turnip, basically ensuring that it is fully submerged and covered by the water). Drain and place turnip into a mixing bowl. Note: As you are cooking the turnip, reduce the heat, if necessary, while still maintaining a boil.
- Melt butter in a light coloured saucepan over medium-low heat. As the butter cooks (or browns), gently swirl the saucepan every so often as it lightly bubbles. The butter will foam and that's okay. The colour will change from yellow to amber to brown. There will be little brown bits form as the milk solids in the butter cook. Don't discard those. They are delicious in this mashed turnip. This whole process should only take about 10 minutes.
- As soon you achieve the desired colour (I like a light brown) remove the butter from the pan (because it will continue to cook if you leave in the pan and may burn).
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4.7/5 (3)Total Time 30 minsCategory VeggiesCalories 109 per serving
- Place the large cut pieces of turnips into the boiling water and cook for about 20 minutes, or until they are easily pierced with a fork.
- Turn the burner off. Drain the turnips in a large colander, then return them to the pot and return the pot to the stove.
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5/5 (2)Servings 8Cuisine American, Gluten-FreeCategory Side Dish
- In a large pot, full of cold salted water, add rutabaga and bring to a boil. Cover, and reduce heat and simmer until tender 30-35 minutes depending on the size of the pieces. You want the pieces to easily break apart with the gentle pressure from a fork. Drain through a sieve and return rutabaga to the empty pot and, while still on the heat, stir for a couple of minutes until the water evaporates and vegetables are dry.
- Remove from heat and mash with a potato masher, add nutmeg, salt and pepper to taste. Be generous with the salt. Mash until you have desired consistency. Stir in chives and sour cream. Serve.
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