Turnips And Potatoes Cooked Together Recipes

NANA'S MASHED TURNIP

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.

POTATOES & TURNIPS W/ONIONS

Steps:

• 1. Get all ingredients together.
• 2. Get a 12 inch skillet pour 4 tablespoons of olive oil, and turn on burner to medium-high. Add red pepper flakes.
• 3. Add cut and 1/4 inch sliced turnip, and cover the bottom of skillet. Cook about 5 minutes.
• 4. Meanwhile, take your potatoes out of water and slice them about 1/4 inch.
• 5. Turn burner to medium, stir turnips, and add potatoes, covering the turnips.
• 6. Add 2 teaspoons of kosher salt.
• 7. Add 1/2 teaspoon of fresh ground pepper. Stir, and cook about 5 minutes
• 8. Take your onion cut in half,and slice it about 1/4 inch thick.
• 9. Take the onion, and place it over the potatoes mixture...
• 10. evenly.
• 11. Put top on skillet and cook about 5 minutes.
• 12. Stir potatoes, turnip and onion. Turn down burner to low, and cover. Cook about 25 minutes. Turning mixture once half way through cooking.
• 13. Cook until vegetables are soft. Add salt and pepper to taste.

ROASTED POTATOES & TURNIPS

Steps:

• Heat the oven to 375°F. Put the bay leaves and thyme in the bottom of a large gratin dish or a medium roasting pan. Dump the potatoes and turnips on top. Pour in the broth and scatter the butter around. Season with salt and pepper. Roast, tossing with a spatula a few times, until the vegetables are very tender and browned in spots, about 1 hour. Discard the thyme and bay leaves and serve hot.

TURNIP AND POTATO MASH

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.

ROASTED CARROTS AND TURNIPS

Steps:

• Preheat the oven to 400 degrees. Toss the turnips and carrots with olive oil, Italian seasoning, salt, and pepper. Spread out on a baking sheet, leaving some space between the vegetables so they roast. If they are too close together they will steam.
• Roast the vegetables for 25-30 minutes until tender and beginning to brown. Shake the pans a couple of times during baking.

TURNIPS, TATERS AND HAM

Steps:

• In a saucepan, saute onion in butter until tender. Stir in flour, salt if desired, basil and pepper. Gradually stir in water and milk. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Remove from the heat. In a greased 11x7-in. baking dish, layer potatoes, turnips and ham; pour sauce over all. Cover and bake at 350° for 1-1/4 hours or until potatoes are tender. Garnish with parsley.

PAN FRIED TURNIPS AND POTATOES

Steps:

• Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
• In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
• To the skillet, add the cooked drained potato and turnip cubes.
• Add the salt and pepper.
• Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
• When done, sprinkle with the parsley and serve.