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
MASHED TURNIPS AND POTATOES WITH TURNIP GREENS
This is inspired by colcannon, an Irish mix of mashed potatoes and kale or cabbage. This lightened version is a mixture of two-thirds turnips and one-third potatoes, with the turnip greens stirred in at the end.
Provided by Martha Rose Shulman
Categories side dish
Time 1h
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 7
Steps:
- Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
- Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
- Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
- Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
- Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.
Nutrition Facts : @context http, Calories 121, UnsaturatedFat 3 grams, Carbohydrate 19 grams, Fat 4 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 4 grams
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
MUSTARDY MASHED TURNIPS AND POTATOES
Turn up your mashed potatoes with the addition of turnips, sour cream and whole-grain mustard.
Provided by Food Network Kitchen
Time 35m
Yield 8-10
Number Of Ingredients 7
Steps:
- Put the turnips and potatoes in a medium saucepot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender and meet no resistance when pierced with a fork, about 20 minutes.
- Drain well. Whip in a large bowl using an electric mixer on medium-high speed until well blended. Add the sour cream, mustard and butter and continue to whip on medium speed until smooth and creamy. Adjust the seasoning with salt and pepper. Sprinkle with the parsley and top with a pat of butter.
MASHED TURNIPS AND SAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
- In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
- Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.
TURNIP GREENS AND POTATOES WITH DRESSING
Steps:
- In a small bowl, whisk together the oil, vinegar, lemon juice, garlic, paprika, and salt and pepper to taste. Set aside.
- Place the potatoes in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until potatoes are cooked through, about 20 to 25 minutes. Drain potatoes and let cool slightly.
- Bring a large pot of salted water to a boil with the olive oil. Add the greens and boil for 5 minutes, or until done to taste. Drain well and chop coarsely. Place warm greens and potatoes in a shallow mixing bowl, drizzle with the dressing and toss well to coat.
- Serve warm or room temperature.
MASHED POTATOES WITH TURNIPS AND BACON
Are you sure you don't like turnips? This recipe might change your mind. If you are positive, you could substitute diced carrots, parsnips or celery root but you will need to increase the butter to 4 tablespoons. This is another December, 2007, Cook's Illustrated magazine recipe and the point stressed was to always rinse your peeled, sliced potatoes 3-4 times under cold running water to remove starch. There, I've told you. ;-) Now on with the show ...
Provided by SusieQusie
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large heavy pan, cook bacon over medium heat until brown and crisp, about 8 minutes. Transfer to a paper towel and set aside.
- Drain off all except 2 tablespoons of the bacon fat. Add the butter and heat pan over medium heat until foaming subsides.
- Add the turnips and cook, stirring occasionally, until butter is browned and turnips are dark brown and slightly caramelized, 10-12 minutes. (if after 4 minutes turnips have not started to brown, increase heat).
- Add potatoes, broth and salt. Cook covered over low heat (broth should simmer gently; do not boil), until potatoes fall apart easily when poked with a fork and all liquid is absorbed. (25-30 minutes).
- Remove pan from heat, remove lid and allow steam to escape; about 2 minutes.
- Gently mash veggies together with a potato masher. Fold in half-and-half, reserved bacon bits and thyme. Taste for seasoning; add more salt if needed and pepper to taste.
MASHED TURNIPS AND POTATOES WITH HORSERADISH BREAD CRUMBS
Categories Onion Potato Vegetable Side Easter Vegetarian Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.
- While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.
- Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.
MASHED POTATOES WITH BRAISED TURNIPS
Categories Potato Side Braise High Fiber Turnip Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 9
Steps:
- Melt butter in heavy medium skillet over medium-high heat. Add turnips and stir to heat through. Add leeks and sauté until leeks are soft, about 5 minutes. Season with pepper. Add wine and bay leaf and boil until liquid is reduced to glaze, about 3 minutes. Add stock and boil until liquid is reduced by half, about 7 minutes. Reduce heat, cover and simmer until turnips are tender and almost no liquid remains in skillet, about 20 minutes. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
- Cook potatoes in large pot of boiling water until tender. Drain well. Puree through food mill into same pot. Reheat turnip mixture boiling to reduce liquid to glaze if necessary. Discard bay leaf. Puree turnip mixture through food mill into same pot with potatoes. Mix together gently, adding enough milk to thin to desired consistency. Season to taste with salt and pepper. Sprinkle with parsley and serve.
MASHED RUTABAGA (YELLOW TURNIP OR SWEDE) AND POTATO
This is from "The Frugal Gourmet Celebrates Christmas". I made the entire "Swedish Winter Feast" for a past Christmas and it was wonderful! I'll post the other recipes next. The whole meal is: Swedish Corned Pork Roast, Swedish Sauerkraut, Swedish Green Split Peas with Bacon, Mashed Rutabaga, Turnip, and Potato & Sweet and Hot Mustard, served with Rye Bread. I expected not to like anything and ended up LOVING everything!
Provided by Engrossed
Categories Potato
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Place the rutabaga in a 6 quart pot with ample water and a pinch of salt. Boil for 15 minutes.
- Add the turnips and potatoes and boil 15 minutes more, until all the vegetables are tender.
- Drain well.
- Mash the vegetables with the remaining ingredients. (I do it right in the pot.) You can also use an immersion blender to puree them.
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
CHEESY MASHED TURNIPS
Make and share this Cheesy Mashed Turnips recipe from Food.com.
Provided by TheShortChef
Categories Vegetable
Time 20m
Yield 10 serving(s)
Number Of Ingredients 2
Steps:
- Peel and chop 7 or 8 large turnips and put them in a pot.
- Fill the pot with enough water to completely cover the turnips.
- Let the turnips boil until they are tender and break easily with a fork. Then drain them.
- Mix turnips with 3/4 of a 250g container of Cream Cheese and mash lightly until turnip mixture is well blended.
Nutrition Facts : Calories 101.3, Fat 6.7, SaturatedFat 4.1, Cholesterol 20.6, Sodium 141.3, Carbohydrate 8.7, Fiber 2.3, Sugar 4.9, Protein 2.6
CREAMY MASHED TURNIPS AND PARSNIPS (VEGAN)
Mashed potatoes are one of my favorite foods, but it's fun and healthy to sub in different root veggies from time to time. This is one of my favorite combinations so far. The tartness of the turnips is nicely balanced by the sweetness of the parsnips. I enjoy these with Recipe #248055, Recipe #401093, or Recipe #361996.
Provided by Prose
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
- Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
- Stir in the remaining ingredients, taste, and adjust the seasonings as needed.
Nutrition Facts : Calories 33.6, Fat 0.4, SaturatedFat 0.1, Sodium 69.7, Carbohydrate 6.6, Fiber 1.9, Sugar 3.5, Protein 1.5
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