Turnip Potato Casserole Monroe La Recipes

TURNIP CASSEROLE

Turnip Casserole image

No holiday meal in our home is complete without this dish handed down by my Finnish grandmother. It makes an excellent complement to turkey, beef or ham. -Doris Hubert, East Killingly, Connecticut

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

4 medium turnips, peeled and cubed
1 egg, lightly beaten
1/3 cup sugar
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender and drain. Transfer turnips to a bowl and mash. Add the egg, sugar, butter and salt. , Transfer to a greased 1-qt. baking dish; sprinkle with cinnamon. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 192 calories, Fat 10g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 479mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

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

Ingredients

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

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

Ingredients

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

MURIEL'S TURNIP CASSEROLE

Muriel's Turnip Casserole image

Great with turkey. A Thanksgiving and Christmas favorite in our house.

Provided by mfrichards

Categories Side Dish Vegetables

Time 1h

Yield 12

Number Of Ingredients 9

Ingredients

2 turnips, peeled and diced
1 cup applesauce
6 tablespoons butter, softened
4 teaspoons brown sugar
2 eggs, beaten
1 tablespoon salt
¼ teaspoon ground black pepper
1 ¾ cups soft bread crumbs, divided
2 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
Bring a pot of water to a boil and add turnips. Reduce heat to low, and simmer turnips until tender, about 15 minutes. Drain.
Transfer turnips to a large bowl and mash with applesauce, 6 tablespoons softened butter, brown sugar, eggs, salt, black pepper, and half the bread crumbs. Spoon turnip mixture into the prepared casserole dish, and sprinkle with remaining half of bread crumbs. Drizzle with 2 tablespoons melted butter.
Bake in the preheated oven until set, about 30 minutes.

Nutrition Facts : Calories 115.6 calories, Carbohydrate 8 g, Cholesterol 51.4 mg, Fat 8.8 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 706.6 mg, Sugar 4.1 g

MASHED POTATO AND TURNIP GRATIN

Mashed Potato and Turnip Gratin image

Categories Cheese Potato Side Bake Casserole/Gratin Turnip Winter Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

2 pounds Yukon Gold potatoes (about 5 medium)
1 3/4 pounds turnips (about 5 medium)
1/4 cup (1/2 stick) butter
1/2 cup grated pecorino Romano cheese, divided
Pinch of ground nutmeg

Steps:

Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.

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