PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
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.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
MASHED TURNIPS WITH SAGE
I adopted this recipe from Trisha Yearwood of the Foodnetwork Channel. I've served this dish for the past 3 Thanksgivings and my family really enjoys the rough mashed rather than a smooth mash.
Provided by Jackie Marinoff @Jackie_Marinoff
Categories Vegetables
Number Of Ingredients 9
Steps:
- Most importantly before you even gather your ingredients put on your beautiful JUST A PINCH APRON to set you in the right mood to cook!!
- In a medium pot place COLD WATER (enough to cover the turnips and potatoes)& 1/4 c kosher salt. Stir until kosher salt is dissolved. Bring water to a boil.
- While the water is heating to a boil peel & cube the TURNIPS & POTATO. Small chop 1/2 the onion.
- Place the TURNIPS, POTATO, & ONION in the boiling pot of water. Cover the pot leaving the lid so air can escape. Boil for 5 minutes then reduce to medium high heat. Cook until all is soft. Remove from the heat.
- In a small sauce pan melt the BUTTER. Once the butter is melted add the SAGE and the MILK, cook until milk is warm.
- Drain the pot of turnips, potato & onion of all water. Return turnips, potato & onion to the pot. Pour the milk, butter & sage mixture over the turnips, potato & onion. Roughly mash...this is not meant to be a smooth dish. Add KOSHER SALT & GROUND PEPPER to taste and stir until well blended.
- Place in a serving bowl with serving spoon. Garnish with 2 tablespoons of melted butter just poured on top.
MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS
Steps:
- Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
- Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
- In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
- Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
- Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
CLASSIC MASHED TURNIPS
First, you need to know what is a turnip. It is dark yellow and dark purple waxy vegetable. A rutabaga is a white and bright purple thing. Second this is a classic. I like to taste my food for what it is. I don't want to taste 20 other things.
Provided by Chef RobinSmith
Categories Canadian
Time 30m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 3
Steps:
- Peel and cut turnip like you would for mashed potatoes.
- Put in pot of water until covered and your sugar. Turnips can be very bitter so the sugar takes the bitter out. Cook until fork tender. Drain. Mash like you would potatoes. Use gravy instead of milk or whatever you mash your taters with. Enjoy!
Nutrition Facts : Calories 26.2, Fat 0.2, SaturatedFat 0.1, Sodium 93.1, Carbohydrate 6, Fiber 0.6, Sugar 4.3, Protein 0.4
MASHED TURNIPS WITH RED ONION AND SAGE
I modified a recipe I found on Foodnetwork.com and it turned out delicious! I'm posting it here so I don't forget how we made it. The almond milk I used was homemade almond milk with nothing in it other than almonds and water. I've noticed most of the store brands add sugar and chemicals. I suppose you could use real milk or cream too, but it was amazingly light and delicious with the almond. I prefer to keep these chunky rather than extra smooth due to the high water content in the turnips. I imaging this would taste great if you baked it with cheese too!
Provided by rsnelling42
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put turnips and potatoes in salted cold water, bring to a boil, and simmer covered for 20 minutes, until fork tender.
- Meanwhile, melt butter over medium heat. Add onion and sage, sautéing until the onion is tender, the sage is fragrant and the butter is brown.
- Season w salt and pepper.
- Add the almond milk, bring to a simmer and let thicken slightly.
- Drain turnips and potatoes. Add milk mixture and mash.
Nutrition Facts : Calories 171.5, Fat 9, SaturatedFat 5.6, Cholesterol 22.9, Sodium 202.1, Carbohydrate 21.7, Fiber 5, Sugar 8.2, Protein 2.9
More about "mashed turnips and sage recipes"
MASHED TURNIPS WITH SAGE/BROWN BUTTER - MY …
From mytherapistcooks.com
- In a saucepan, cover the turnip chunks with milk. Cover the pan, and turn the heat to medium-high. When the milk boils, reduce to medium low and simmer the turnips for 15 - 20 minutes until very tender.
- While the turnips are cooking, heat half the butter with the sage leaves in a small pan. Toss together for 5 minutes until the sage leaves are dark brown, then remove the sage leaves. Add the remaining butter to the pan and swirl it to mix with any remaining sage butter until foamy. When the butter foams, turn the heat off and swirl the butter until brown bits form on the bottom of the pan. Set aside.
- Drain the turnips and reserve some of the cooking liquid. Add the turnips with a sprinkle of salt to a food processor or blender. Puree until smooth and taste: add more salt if you'd like. If the turnips seem thick, add a bit of the cooking liquid.
CREAMY MASHED TURNIP RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
MASHED TURNIPS (MASHED POTATO SUBSTITUTE) - LOW …
From lowcarbyum.com
MASHED TURNIPS WITH SAGE | EDIBLE PIEDMONT
From ediblepiedmont.ediblecommunities.com
10 BEST MASHED TURNIPS RECIPES | YUMMLY
From yummly.com
SWEET MASHED TURNIPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (124)Total Time 40 minsCategory Dinner, Side DishCalories 106 per serving
SWEET POTATO & TURNIP MASH WITH SAGE BUTTER - EATINGWELL
From eatingwell.com
10 BEST MASHED TURNIPS RECIPES | YUMMLY
From yummly.com
MASHED TURNIPS RECIPE (EXTRA CREAMY) | KITCHN
From thekitchn.com
MASHED TURNIPS AND SAGE – RECIPES NETWORK
From recipenet.org
DELICIOUS CREAMY MASHED TURNIPS | PALEO SCALEO
From paleoscaleo.com
MASHED TURNIPS AND SAGE | PUNCHFORK
From punchfork.com
APPLE CIDER PORK CHOPS WITH MASHED TURNIP & SAGE | RECIPES
From freshcityfarms.com
CREAMY SMASHED TURNIPS
From eatingwell.com
SEASONAL RECIPE: MASHED TURNIPS AND SAGE – COMMON GROUND
From commongroundct.org
MASHED TURNIPS WITH SAGE BROWN BUTTER – THE IRISH TIMES
From irishtimes.com
MASHED TURNIPS SAGE – SOIL BORN FARMS
From soilborn.org
You'll also love