ELLEN'S EASY BOILED TURNIPS
I have always loved turnips--not turnip greens--just plain ol' boiled turnips with salt and pepper and plenty of butter. They don't even need a recipe, really. I am one of the few people I know who likes them, however. And that's okay. More for me!
Provided by Ellen Bales
Categories Vegetables
Time 40m
Number Of Ingredients 5
Steps:
- 1. Peel and slice the turnips. Place them into a large saucepan and half-fill with water; add salt.
- 2. On medium-high heat, bring turnips to a boil. Lower heat, cover, and simmer about 30 minutes or until tender. Drain into a colander and place back in saucepan.
- 3. Partially mash with potato masher, adding butter as you mash. Turnips will be lumpy but slightly mashed. Add salt and pepper as desired.
- 4. May add toppings of your choice, such as bacon bits, garlic, or shredded cheese
MOM'S TURNIPS
Even those who hate turnips will change their tune after trying this recipe, trust me.
Provided by Karen
Categories Side Dish Vegetables
Yield 6
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
- In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 22.3 g, Cholesterol 27.5 mg, Fat 10.5 g, Fiber 1.1 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 622.8 mg, Sugar 20.1 g
THANKSGIVING DAY CREAMED TURNIPS
This recipe has been a family favorite for years. It has been passed down from my Grandmother and has since been requested every Thanksgiving holiday.
Provided by Carrie G
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
- Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
- Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.
Nutrition Facts : Calories 88.4 calories, Carbohydrate 10 g, Cholesterol 13.4 mg, Fat 4.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 64.4 mg, Sugar 7.2 g
CREAMED TURNIPS
Categories Milk/Cream Side Thanksgiving Vegetarian High Fiber Turnip Thyme Clove Simmer Boil Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 14
Steps:
- Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. Chop shallots.
- In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking constantly to prevent lumps. Reduce heat to moderately low and simmer sauce, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
- Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
- Garnish turnips with parsley.
CREAMED TURNIPS
Make and share this Creamed Turnips recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cook turnips until just barely tender-not soft but a little firm.
- Drain.
- Melt butter and mix in flour.
- Add 1/2 and 1/2 cream add shredded cheese.
- Mix into turnips.
- Top with chives.
Nutrition Facts : Calories 267.5, Fat 19.5, SaturatedFat 12.1, Cholesterol 59.9, Sodium 230.7, Carbohydrate 20.8, Fiber 4.2, Sugar 8.7, Protein 4.3
THANKSGIVING DAY CREAMED TURNIPS
This recipe has been a family favorite for years. It has been passed down from my grandmother and has since been requested every Thanksgiving holiday.
Provided by Carrie G
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the turnip, then dice into bite size chunks. Place the turnips into a saucepan and fill with water until it barely reaches the top of the turnips. Bring to a boil then cover. Simmer for 5 minutes. Drain the turnips.
- Place the turnips into the saucepan again and add water until almost covering the turnips. Add the sugar and combine. Bring to a boil then cover. Simmer until the turnips are fork tender then drain all of the water except for a small amount on the bottom of the pan. Reserve the turnips.
- *Note: The reason for boiling the turnips for the second time is to get rid of the bitterness.
- Meanwhile, in a separate pan, melt the butter over medium/high heat then add the flour. Stir the mixture constantly to form a paste or roux. Add the milk and continue to stir with a whisk until the mixture thickens. Add the reserved turnips and combine. Add salt and pepper to taste.
- You may want to add a little extra milk as you may want a more thin consistency.
- ENJOY!
CREAMED TURNIPS
Make and share this Creamed Turnips recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander.
- In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat.
- Chop shallots. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened.
- Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes.
- Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes.
- Pour sauce through a sieve into a large heavy saucepan and discard solids.
- Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
- Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
- Garnish turnips with parsley.
Nutrition Facts : Calories 233, Fat 14.5, SaturatedFat 9, Cholesterol 48.9, Sodium 399.4, Carbohydrate 20.9, Fiber 3.2, Sugar 6.5, Protein 6.4
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