Turnip Mash Recipes
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
NANA'S MASHED TURNIP
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
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
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
PARSNIP AND TURNIP MASH
Steps:
- Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
- Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.
- Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.
TURNIP MASH
Steps:
- Peel and roughly chop 3 pounds turnips. Place in a pot and cover with equal parts milk and water (about 2 1/2 cups each); add a pinch of salt. Bring to a simmer and cook until soft, 20 to 25 minutes; drain. Puree with 1/4 cup heavy cream and 2 tablespoons butter. Season with salt and top with crumbled cooked bacon.
- Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.
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.
TURNIP MASHED POTATOES
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
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
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 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.
TURNIP AND POTATO MASH
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
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
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