Steamed Turnips Recipes

STEAMED TURNIPS

Steps:

• Peel and chop turnips into 1/2" dice, (uniform pieces cook more evenly).
• Place into steamer with at least 1" water underneath.
• Put lid on steamer and steam for 20 minutes (or more) once water comes to a boil. Turnips are done when they pierce easily with a knife.
• Drain water and remove steamer from pan, keeping turnips in hot pan. You may need to heat the pan to remove any residual water from turnips.
• Add butter and salt to taste and mash coarsely. The more butter, the better --
• Serve hot.

GLAZED CARROTS AND TURNIPS

Steps:

• Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

SMASHED TURNIPS WITH FRESH HORSERADISH

Steps:

• Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.
• Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.

STEAMED TOKYO TURNIPS

Steps:

• Tokyo turnips are a beautiful all-white variety that are sweet tasting and mildly spicy. When harvested young, about 1 inch in diameter, the smooth skins are thin and delicate and don't need to be peeled. At that stage, the greens are tender and small, and both turnips and greens are good for steaming. If the greens and turnips are in pristine condition, they are very good steamed whole with the greens attached. Otherwise, separate the turnips and greens, leaving an inch or so of the pale green stalks at the top of the turnips. Rinse the turnips well to remove any grit in the stalks, and leave them whole or cut into halves or quarters. Wash the greens and discard any yellow or damaged leaves. Place a steamer basket in a saucepan with a tight-fitting lid, pour in water to a depth of half an inch or so, and heat the water to boiling. Add the turnips and greens to the basket, cover the pan, and cook until just tender, 5 to 8 minutes, depending on their size. They are delicious eaten with nothing more than a little salt and butter or a drizzle of olive oil, or with a dash of vinegar or soy sauce, or a squeeze of lemon juice.

THANKSGIVING DAY CREAMED TURNIPS

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.

TOKYO TURNIPS

Steps:

• Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.
• Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.

SAUTEED GRATED WHITE TURNIPS

Steps:

• Peel and grate the turnips (this can be done with a food processor or vegetable mill).
• Melt the butter over moderate heat and saute the shallots until soft.
• Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.