Turnip And Potato Puree Recipes

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BAKED TURNIP AND POTATO PUREE



Baked Turnip And Potato Puree image

Provided by kathiecooks

Time 45m

Yield 4

Number Of Ingredients 7

1 1/2 pound white turnips, cooked and mashed
1 1/2 pound potatoes, cooked and mashed
1/3 cup butter, melted
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon white pepper (any type is really ok)
3 large eggs, beaten

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a shallow 2 quart baking dish. In a mixing bowl, combine all the ingredients and mix well. Mound the mixture into the prepared baking dish, leaving the surface "hilly". (The puree can be made several hours in advance up to this point. Cover tightly and refrigerate, then bring to room temp. before proceeding.) Bake until the top is slightly puffed and nicely browned, about 30 minutes.

TURNIP AND POTATO PUREE



Turnip and Potato Puree image

Provided by Moira Hodgson

Categories     side dish

Time 40m

Yield 8 servings

Number Of Ingredients 4

3 pounds potatoes, peeled
6 medium white turnips, peeled and quartered
Coarse salt and freshly ground pepper to taste
4 tablespoons unsalted butter

Steps:

  • Boil the potatoes and the turnips in separate saucepans until they are tender. Drain and puree with a potato masher or a food mill. Season to taste with salt and pepper.
  • Place the butter in one of the saucepans and melt over low heat. Add the turnip-potato puree. Mix the butter in and correct the seasoning.

Nutrition Facts : @context http, Calories 210, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 6 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 627 milligrams, Sugar 5 grams, TransFat 0 grams

BUTTERED TURNIP PUREE



Buttered Turnip Puree image

Provided by Tyler Florence

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

3 large turnips, peeled and cut into uniform chunks
1 quart milk
3 fresh thyme sprigs
1 clove garlic, peeled and gently smashed with the side of a knife
1/2 cup (1 stick) unsalted butter, cut into small cubes
Kosher salt and freshly ground black pepper

Steps:

  • Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
  • Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.

PARSNIP POTATO PUREE



Parsnip Potato Puree image

Provided by Anne Burrell

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds parsnips, peeled, cut into 1-inch chunks
2 pound Yukon gold potatoes, cut into 1-inch chunks
Kosher salt
1 cup heavy cream
4 tablespoons (1/2 stick) cold unsalted butter

Steps:

  • Put the parsnips and potatoes in a large saucepan and cover with about 2 inches of water. Season the water generously with salt - TASTE IT to make sure the water is seasoned appropriately.
  • Bring the water to a boil and reduce to a simmer. Cook the parsnips and potatoes until they are fork tender, about 30 minutes.
  • In a small saucepan, bring the heavy cream to a boil. Turn off the heat and reserve.
  • Drain the parsnips and potatoes and pass through a food mill.
  • Toss in a couple of pats of cold butter and about 1/2 of the hot heavy cream. Stir vigorously to combine. Repeat the process with the remaining butter and heavy cream. Taste and adjust the seasoning if needed.

TURNIP-AND-POTATO PUREE



Turnip-and-Potato Puree image

Provided by Molly O'Neill

Categories     dinner, easy, quick, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 4

3 pounds turnips, peeled and quartered
3 pounds Idaho potatoes, peeled and quartered
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper to taste

Steps:

  • In a medium pot over high heat, combine the turnips, potatoes and enough cold water to just cover and bring to a boil. Boil until the turnips and potatoes are very soft, about 30 minutes. Drain the water, leaving the turnips and potatoes in the pot; mash with a potato masher until smooth. (The mixture will be very wet.) Lower the heat and simmer, uncovered, stirring frequently, until the mixture reaches the consistency of mashed potatoes, about 40 minutes. Pass the mixture through a sieve into a bowl and stir in the butter. Season with salt and pepper and serve.

Nutrition Facts : @context http, Calories 388, UnsaturatedFat 1 gram, Carbohydrate 83 grams, Fat 4 grams, Fiber 14 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 1595 milligrams, Sugar 16 grams, TransFat 0 grams

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

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

PARSNIP, PEAR, AND POTATO PUREE



Parsnip, Pear, and Potato Puree image

Parsnips, pears, and potatoes are pureed with cream and cognac for a mouthwatering dish.

Provided by Martha Stewart

Categories     Food & Cooking

Number Of Ingredients 7

2 pounds parsnips, peeled and cut into 2-inch pieces
1 russet potato (about 12 ounces), cut into 1-inch pieces
1 Bosc pear, peeled, cored, and cut into 1-inch pieces
1 1/2 teaspoons coarse salt
2/3 cup heavy cream
1 tablespoon Cognac
2 tablespoons unsalted butter, room temperature

Steps:

  • In a medium saucepan, combine parsnips and potato. Add enough water to cover and cook for 20 minutes. Drain in a colander.
  • In two batches, puree half the parsnip-potato mixture, half the pear, 1/2 teaspoon salt, 1 tablespoon butter, and half the heavy cream in a food processor, pulsing until smooth. Repeat process and combine both batches in saucepan. Stir in remaining 1/2 teaspoon salt and Cognac. Serve warm.

PARSNIP, POTATO, AND TURNIP PUREE



Parsnip, Potato, and Turnip Puree image

Provided by Diane Rossen Worthington

Categories     Potato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Root Vegetable     Parsnip     Turnip     Fall     Christmas Eve     Potluck     Butter     Bon Appétit     Pescatarian     Kosher

Yield Makes 10 servings

Number Of Ingredients 12

6 tablespoons butter, divided
3 tablespoons olive oil
1 1/4 cups finely chopped onion
1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes
1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes
1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes
2 garlic cloves, chopped
2 cups vegetable broth
2 tablespoons (1 ounce) cream cheese
4 tablespoons chopped fresh dill, divided
1/2 cup panko (Japanese breadcrumbs)
Ingredient info: Panko can be found in the Asian foods section of many supermarkets.

Steps:

  • Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.
  • Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.
  • Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store airtight at room temperature.
  • Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled). Sprinkle with 2 tablespoons dill.

MASHED POTATOES AND TURNIPS WITH ROASTED PEAR PURéE



Mashed Potatoes and Turnips with Roasted Pear Purée image

Categories     Food Processor     Fruit     Potato     Vegetable     Side     Roast     Thanksgiving     Vegetarian     Pear     Turnip     Fall     Boil     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 16 servings

Number Of Ingredients 7

1/4 cup honey
2 tablespoons fresh lemon juice
2 tablespoons (1/4 stick) butter, melted
8 Bosc pears, peeled, quartered, cored
5 pounds Yukon Gold potatoes, peeled, cut into 2-inch pieces
2 pounds white turnips, peeled, cut into 2-inch pieces
1 1/2 cups (3 sticks) butter, room temperature

Steps:

  • Preheat oven to 350°F. Combine honey, lemon juice, and melted butter in large bowl. Add pears; toss to coat. Arrange pears in single layer on large rimmed baking sheet. Sprinkle with salt and pepper. Roast pears 30 minutes. Turn pears to coat with juices and roast until very tender, about 35 minutes longer. Transfer pears and caramelized liquids to food processor; blend until smooth. (Pear puree can be made 2 days ahead. Cover and refrigerate.)
  • Cook potatoes and turnips in separate large pots of generously salted water until tender, about 25 minutes. Drain well. Transfer turnips to processor; puree until smooth. Mash potatoes with room-temperature butter in large bowl until smooth. Stir in pureed turnips. Season to taste with salt and pepper. (Can be prepared 6 hours ahead. Cover and refrigerate. Rewarm in microwave before continuing.)
  • Rewarm pear puree. Place potato-turnip mixture in large serving bowl. Swirl in pear puree and serve.

CHEESY TURNIP AND POTATO GRATIN



Cheesy Turnip and Potato Gratin image

Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7

1 teaspoon unsalted butter, or as needed
1 ½ pounds russet potatoes, peeled
1 large turnip, peeled
1 ½ teaspoons fresh thyme leaves, divided
salt and ground black pepper to taste
2 cups shredded Monterey Jack cheese, divided
1 cup half-and-half

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
  • Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
  • Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
  • Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
  • Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 17.9 g, Cholesterol 37.6 mg, Fat 12.6 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 7.9 g, Sodium 184.3 mg, Sugar 1.7 g

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