Pattys Mashed Turnips Recipes

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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

MUSTARDY MASHED TURNIPS AND POTATOES



Mustardy Mashed Turnips and Potatoes image

Turn up your mashed potatoes with the addition of turnips, sour cream and whole-grain mustard.

Provided by Food Network Kitchen

Time 35m

Yield 8-10

Number Of Ingredients 7

3 pounds turnips (6 to 7), peeled and chopped
1 large russet potato (10 to 12 ounces), peeled and chopped
Kosher salt and freshly ground black pepper
1/3 cup sour cream
2 tablespoons whole-grain mustard
1 to 2 tablespoons unsalted butter, melted, plus more, not melted, for serving
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Put the turnips and potatoes in a medium saucepot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender and meet no resistance when pierced with a fork, about 20 minutes.
  • Drain well. Whip in a large bowl using an electric mixer on medium-high speed until well blended. Add the sour cream, mustard and butter and continue to whip on medium speed until smooth and creamy. Adjust the seasoning with salt and pepper. Sprinkle with the parsley and top with a pat of butter.

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.

Provided by Allrecipes Member

Yield 9

Number Of Ingredients 5

7 medium (blank)s turnips
1 cup whole 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 65.5 calories, Carbohydrate 7.3 g, Cholesterol 9.5 mg, Fat 3.5 g, Fiber 1.7 g, Protein 1.8 g, SaturatedFat 2.1 g, Sodium 92.6 mg, Sugar 4.8 g

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

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

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 :

FRIED TURNIP PATTIES



Fried Turnip Patties image

My wife is doing the low-carb thing, so I created this recipe hoping to give her a potato-like side dish.

Provided by BrainPudding

Categories     Vegetable

Time 15m

Yield 4-6 patties

Number Of Ingredients 9

4 cups turnips, shredded
1/2 cup onion, chopped
1 garlic clove, minced
1 tablespoon parsley
1 egg
2 cups cheddar cheese, shredded
salt and pepper
butter
oil

Steps:

  • Shred turnips and cheese, chop onions and mince garlic.
  • Combine all ingredients, excluding butter and oil.
  • Press 1/3 to 1/2 cup turnip mixture into patties.
  • I used a plastic patty maker.
  • Add butter and oil to frying pan.
  • Heat over medium-high heat.
  • When pan is nice and hot, gently place patty into pan and allow the bottom to thoroughly brown, about 3 to 5 minutes.
  • Flip and allow the other side to brown.
  • Turning them was slightly difficult as the cheese is now molten.
  • Remove from pan to paper towel.
  • Cool slightly and serve.

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Top Asked Questions

How to cook mashed turnip patties?
Make the mashed turnips into patties, pat each side with breading. Now that you have the patties made, melt 2 tbs butter in a cast iron skillet (or whatever you have) on medium-high heat. Cook the patties for a few minutes on each side, until they are golden brown. Don’t rush it, let them get crispy and brown before you flip them.
How to make mashed sweet potatoes with 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. Simple mashed sweet potatoes are flavored with maple syrup and butter.
How to cook turnip and potatoes?
Directions. 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.
What is the best way to cook turnips?
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. Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Transfer turnip mixture to a small baking dish.

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