Turnips Taters And Ham Recipes

SLOW-COOKER HAM WITH TURNIPS

Steps:

• Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.
• Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
• Slice the ham and serve with the turnips, apples and greens.

PATTY'S MASHED TURNIPS

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.

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.

BOILED DINNER WITH TURNIPS AND HAM HOCKS

Steps:

• Combine the turnips, carrots, onion, bay leaf, ham hocks and chicken broth in a large pot. Bring to a boil. Reduce to a simmer and cook until vegetables are tender, about 30 minutes.
• Remove the ham hocks from the broth. Remove the meat from the bone, trim of all fat and cut into thin strips.
• Ladle the broth and vegetables into soup bowls. Divide the meat among the bowls. Garnish each bowl with some pepper flakes and cilantro. Serve immediately.

BAKED TURNIP 'TATERS, LOW CARB DIABETIC

Steps:

• Peel turnips, making sure to remove the tough top bits; place in a saucepan.
• Cover with water and bring to a boil.
• Cover with pan lid, lower heat and simmer for about an hour until tender.
• Drain then cut into chunks small enough to fit in your food processor.
• Place chunked veggies, butter, and sour cream in a food processor and puree.
• Add beaten eggs and cheese and whir some more until ingredients are well-mixed (it won't take long).
• Pour into casserole dish and bake for about 20 minutes at 350°F until it's a little brown on top and edges (or you can nuke it for about 7-10 minutes).
• You might want to experiment the first couple of times you make it to see how brown you like the top.
• You can sprinkle a little more cheese on the top before baking, if you like.
• (You can also cube the turnips ahead of time then simmer and it doesn't take so long to cook, but some turnips are so hard to cut when raw that I've given up on that technique and just boil them whole.) Optional: add a garlic clove to the cooking veggies and puree along with everything else; adds.
• 25 carbs to each serving.
• Other options: 1/4 tsp dill, crumbled bacon, etc.
• Fluffier than other mashed-potato substitutes, because of the egg baked inches.
• Mmmm!
• The carb count on these might be a bit off, but they wouldn't be much more.
• Turnips are pretty low.