Parmesan Garlic Mashed Turnips Recipes

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.

Steps:

• Place the turnips and the garlic in a saucepan with a tight-fitting lid.
• Add water to fill about halfway, cover, and place over medium-high heat.
• Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes).
• Drain the turnips and garlic very well.
• Using a potato masher, mash the turnips and garlic together.
• Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well.
• Just before serving, stir in the chives.
• Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

Steps:

• Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl, mix butter, garlic salt, rosemary, basil, thyme, garlic powder and Parmesan cheese.
• Spread each half of the French bread with equal portions of the butter mixture. Sprinkle with additional Parmesan cheese, if desired.
• Place bread halves, crusts down, on a medium baking sheet. Bake in the preheated oven 10 to 12 minutes, or until the edges are very lightly browned.

Steps:

• 1. use a vegetable peeler and remove the skins from the turnips, dice and place in a large pot. (some turnips come with a waxy coating that will come off when peeled).
• 2. place the potato in with turnips (do not peel). this will get rid of the bitter taste of the turnips while they are cooking.
• 3. cover the turnips with cool water and place on the stove. add salt and bring to a boil. reduce heat to medium and cover. cook for about 15 minutes or until turnips are tender when pierced with a fork.
• 4. while the turnips are cooking, drain and remove potato. pour turnips back into pot and mash with potato masher. stir in the garlic milk mixture a little at a time, then stirring in remaining butter.
• 5. you may not need all of the milk. gently stir and add in the parmesan. serve warm.