Mustardy Mashed Turnips And Potatoes Recipes

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TURNIP AND POTATO MASH



Turnip and Potato Mash image

Serve this peppery replacement for mashed potatoes alongside seared steak.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 30m

Number Of Ingredients 6

1 pound turnips (about 2 medium), peeled and diced large
1 pound Yukon Gold potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
Coarse salt and ground pepper
3 tablespoons sour cream
1 tablespoon unsalted butter

Steps:

  • In a medium saucepan, bring turnips, potatoes, and bay leaf to a boil in salted water over high; cook until vegetables are tender when pierced with a knife, 20 minutes. Drain, discard bay leaf, and return vegetables to pan. Add sour cream and butter, and mash until mostly smooth. Season to taste with salt and pepper.

Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g

MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS



Mashed Yellow Turnips with Crispy Shallots image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper

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.

MASHED POTATOES AND TURNIPS WITH HORSERADISH



Mashed Potatoes and Turnips with Horseradish image

Categories     Potato     Vegetable     Side     Christmas     Thanksgiving     St. Patrick's Day     Horseradish     Root Vegetable     Turnip     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 lb yellow-fleshed potatoes such as Yukon Gold
3 lb turnips or rutabagas, peeled and cut into 2-inch pieces
6 tablespoons unsalted butter, softened
2 tablespoons horseradish cream or drained bottled horseradish, or to taste
2 to 4 teaspoons sugar
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.
  • While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips).
  • Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.

NANA'S MASHED TURNIP



Nana's Mashed Turnip image

This was my grandmother's famous dish that my whole family just loved. She never wrote it down for me, so after she passed away I recreated it perfectly. This one's for you, Bubby!

Provided by DARIA K

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 7

1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
¼ cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
  • Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
  • Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 19.9 g, Cholesterol 16.1 mg, Fat 6.1 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 322.5 mg, Sugar 3.6 g

TURNIP MASHED POTATOES



Turnip Mashed Potatoes image

This is a recipe that I saw Paula Deen make on the Food Network. I love turnips but know of very few ways to cook them. This is super easy and tastes really rich and good! (NOTE: This is the original recipe, but when I make this I peel the potatoes instead of leaving the skins on...)

Provided by Stacky5

Categories     Potato

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

6 large red new potatoes, skin on
2 large turnips, peeled
1/2 cup heavy cream, heated
8 tablespoons butter, melted (1 stick)
1/2 cup sour cream
salt and pepper

Steps:

  • Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.
  • Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice).
  • Add hot cream, butter and sour cream. Season with salt and pepper to taste.
  • Whip again until blended.
  • Adjust thickness by adding more cream, if desired.

Nutrition Facts : Calories 291.9, Fat 20, SaturatedFat 12.4, Cholesterol 58.4, Sodium 156.8, Carbohydrate 26.1, Fiber 3.6, Sugar 3.3, Protein 3.7

PATTY'S MASHED TURNIPS



Patty's Mashed Turnips image

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

7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste

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

MASHED POTATOES WITH BRAISED TURNIPS



Mashed Potatoes with Braised Turnips image

Categories     Potato     Side     Braise     High Fiber     Turnip     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4

Number Of Ingredients 9

1 tablespoon butter
1/2 pound turnips, peeled, halved, cut into 1/4-inch-thick slices
2 small leeks (white and light green parts only), sliced
1/3 cup dry white wine
1 bay leaf
1 cup chicken stock or canned chicken broth
1 1/3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup (about) milk
Chopped fresh parsley

Steps:

  • Melt butter in heavy medium skillet over medium-high heat. Add turnips and stir to heat through. Add leeks and sauté until leeks are soft, about 5 minutes. Season with pepper. Add wine and bay leaf and boil until liquid is reduced to glaze, about 3 minutes. Add stock and boil until liquid is reduced by half, about 7 minutes. Reduce heat, cover and simmer until turnips are tender and almost no liquid remains in skillet, about 20 minutes. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
  • Cook potatoes in large pot of boiling water until tender. Drain well. Puree through food mill into same pot. Reheat turnip mixture boiling to reduce liquid to glaze if necessary. Discard bay leaf. Puree turnip mixture through food mill into same pot with potatoes. Mix together gently, adding enough milk to thin to desired consistency. Season to taste with salt and pepper. Sprinkle with parsley and serve.

RUSTIC MASHED TURNIPS



Rustic Mashed Turnips image

My husband is a big fan of turnips, so I created this recipe just for him. It has more texture than typical mashed potatoes.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 8

1 medium turnip, peeled and chopped
3 medium carrots, peeled and chopped
1 medium potato, peeled and cubed
1/4 cup butter, cubed
1/4 cup sour cream
1 tablespoon sugar
1/2 teaspoon salt
Dash pepper

Steps:

  • Place turnip, carrots and potato in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender. Drain., Transfer to a large bowl. Add the butter, sour cream, sugar, salt and pepper; mash.

Nutrition Facts :

MASHED GARLIC TURNIPS



Mashed Garlic Turnips image

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

2 lbs turnips, peeled and cut into chunks
8 garlic cloves, peeled and sliced
2 tablespoons butter
2 tablespoons prepared horseradish
1 teaspoon salt or 1 teaspoon seasoning salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
3 tablespoons chopped fresh chives

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.

MASHED TURNIPS AND POTATOES WITH TURNIP GREENS



Mashed Turnips and Potatoes With Turnip Greens image

This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h

Yield Serves 4 to 6 as a side dish

Number Of Ingredients 7

2 bunches turnips with greens attached (1 3/4 to 2 pounds, including greens)
1 pound russet or Yukon gold potatoes, peeled and quartered
Salt to taste
1 to 2 tablespoons extra virgin olive oil
1 leek, white and light green parts only, finely chopped
2/3 cup low-fat milk, or as needed
Freshly ground pepper

Steps:

  • Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
  • Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
  • Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
  • Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
  • Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 4 grams

GARLIC-TURNIP MASHED POTATOES



Garlic-Turnip Mashed Potatoes image

Serve with Lars Bolander'sSwedish Meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

4 large potatoes, peeled and cut into 2-inch pieces
2 turnips, peeled and cut into 2-inch pieces
1 parsnip, peeled and cut into 2-inch pieces
6 cloves garlic, peeled
Half-and-half
1 large egg
2 tablespoons unsalted butter
Pinch of freshly ground nutmeg
Coarse salt and freshly ground black pepper

Steps:

  • Place potatoes, turnips, parsnip, and garlic in a medium saucepan; add enough half-and-half to cover. Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes. Drain, reserving cooking liquid.
  • Return vegetables to saucepan and add egg, butter, and 1/4 cup cooking liquid. Using a potato masher, mash until smooth, adding more cooking liquid as necessary. Season with nutmeg, salt, and pepper and serve immediately.

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