Potatoes Turnips W Recipes

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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



Turnip and Potato Mash image

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

1 pound turnips (about 2 medium), peeled and diced large
1 pound Yukon Gold potatoes (about 2 medium), peeled and diced large
1 dried bay leaf
Coarse salt and ground pepper
3 tablespoons sour cream
1 tablespoon unsalted butter

PAN FRIED TURNIPS AND POTATOES

Make and share this Pan Fried Turnips and Potatoes recipe from Food.com.

Provided by Parsley

Categories     Potato

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 8



Pan Fried Turnips and Potatoes image

Steps:

  • Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
  • In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
  • To the skillet, add the cooked drained potato and turnip cubes.
  • Add the salt and pepper.
  • Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
  • When done, sprinkle with the parsley and serve.

1 1/2 lbs potatoes, peeled and cut into 1 inch cubes
1 1/2 lbs turnips, peeled and cut into 1 inch cubes
5 tablespoons butter
1 medium sweet onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped parsley

POTATO & TURNIP BAKE

Make and share this Potato & Turnip Bake recipe from Food.com.

Provided by JustJanS

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 7



Potato & Turnip Bake image

Steps:

  • Arrange potatoes, onions and turnip in layers in a lightly greased casserole dish.
  • Whisk together the remaining ingredients and pour carefully over the vegetables.
  • Bake, covered, in a moderate oven (180c) for 30 minutes.
  • Remove cover and bake for a further 20 minutes or until the vegetables are tender.

2 large potatoes, peeled and thinly sliced
2 onions, thinly sliced
1 large turnip, thinly sliced
1 cup chicken stock
1 cup natural yoghurt
2 tablespoons Dijon mustard
fresh ground pepper

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



Turnip Mashed Potatoes image

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

6 large red new potatoes, skin on
2 large turnips, peeled
1/2 cup heavy cream, heated
8 tablespoons butter, melted (1 stick)
1/2 cup sour cream
salt and pepper

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



Mashed Potatoes with Braised Turnips image

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.

1 tablespoon butter
1/2 pound turnips, peeled, halved, cut into 1/4-inch-thick slices
2 small leeks (white and light green parts only), sliced
1/3 cup dry white wine
1 bay leaf
1 cup chicken stock or canned chicken broth
1 1/3 pounds russet potatoes, peeled, cut into 2-inch pieces
3/4 cup (about) milk
Chopped fresh parsley

CHEESY TURNIP AND POTATO GRATIN

Replacing turnip for some of the potatoes not only reduces carbs but also adds another layer of flavor. I also chose to use half-and-half over whipping cream to lighten things up a bit.

Provided by Soup Loving Nicole

Categories     Side Dish     Potato Side Dish Recipes     Potatoes Au Gratin Recipes

Time 1h20m

Yield 8

Number Of Ingredients 7



Cheesy Turnip and Potato Gratin image

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly butter a 9-inch gratin dish.
  • Using a mandoline, slice potatoes and turnip into 1/8-inch-thick slices.
  • Layer 1/2 of the potatoes and turnips in the bottom of the gratin dish. Sprinkle 1/2 of the thyme leaves over the vegetables, season with salt and pepper, and top with 1 cup shredded Monterey Jack cheese.
  • Layer remaining 1/2 of the potatoes and turnips on top of the cheese. Sprinkle remaining thyme leaves over the vegetables. Season with salt and pepper again. Pour half-and-half evenly over the top and cover with remaining 1 cup Monterey Jack cheese.
  • Cover and bake in the preheated oven for 40 minutes. Uncover and continue baking until browned and bubbly, about 10 more minutes. Remove from the oven and let sit 10 minutes before serving.

Nutrition Facts : Calories 221 calories, Carbohydrate 17.9 g, Cholesterol 37.6 mg, Fat 12.6 g, Fiber 2.3 g, Protein 9.7 g, SaturatedFat 7.9 g, Sodium 184.3 mg, Sugar 1.7 g

1 teaspoon unsalted butter, or as needed
1 ½ pounds russet potatoes, peeled
1 large turnip, peeled
1 ½ teaspoons fresh thyme leaves, divided
salt and ground black pepper to taste
2 cups shredded Monterey Jack cheese, divided
1 cup half-and-half

CRISPY MIDWEST POTATOES AND TURNIPS

Make and share this Crispy Midwest Potatoes and Turnips recipe from Food.com.

Provided by Brenda.

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 6



Crispy Midwest Potatoes and Turnips image

Steps:

  • Heat oven to 375°F.
  • Toss turnips, potatoes and garlic with olive oil until coated and season with rosemary, salt and pepper.
  • Scatter vegetables in a single layer on a rimmed cookie sheet and bake about 30 minutes to 1 hour, or until browned yet tender inside. Turn the vegetables occasionally with a spatula or by shaking the pan.

Nutrition Facts : Calories 271.1, Fat 13.8, SaturatedFat 1.9, Sodium 71.5, Carbohydrate 34.5, Fiber 5.3, Sugar 4.7, Protein 4.2

3 turnips, peeled and cubed
3 russet potatoes, scrubbed and cubed
2 garlic cloves, chopped
4 tablespoons olive oil
1 teaspoon dried rosemary
salt and pepper

ROASTED POTATOES & TURNIPS

Oven-roasting is an especially good way of cooking winter root vegetables such as potatoes, turnips, carrots, parsnips, and celery root, as well as onions, unpeeled garlic cloves, squashes, and fennel. The crispiness and caramelization that develops in the oven brings out the vegetables' natural sweetness and intensifies their flavors.

Yield 4 servings

Number Of Ingredients 5



Roasted Potatoes & Turnips image

Steps:

  • Preheat the oven to 400°F. Peel the potatoes and turnips. Cut them into pieces about the same size and about 1/2 inch thick, so they will cook evenly. Toss the vegetables with a light coating of olive oil and season with salt and fresh-ground pepper. Sprinkle with chopped herbs or sprigs of herbs such as thyme, rosemary, sage, and bay leaves. Put the vegetables on a baking sheet or in a gratin dish and roast, stirring and turning the vegetables occasionally once they begin to color, until browned here and there and tender throughout, about 30 minutes. Take care not to overcook, or they can toughen and dry out.
  • Add other vegetables, such as carrots, parsnips, rutabagas, winter squash, and fennel.
  • While still hot from the oven, toss the vegetables with a mixture of finely chopped garlic and parsley.
  • Eggplant is delicious roasted: Cut firm, shiny globe eggplant into slices about 1/2 inch thick. Brush the slices with olive oil on both sides, season with salt and fresh-ground pepper, and place on a baking sheet. Roast the eggplant at 400°F for 15 to 20 minutes, until the slices are nicely browned on the bottom. The slices will stick to the pan at first but will lift easily with a spatula once they are browned. Flip the slices over and cook for another 10 minutes or so, until browned on the other side. Keep an eye on them; the slices will cook faster on the second side.

3 or 4 medium potatoes
6 medium turnips
2 tablespoons olive oil
Salt and fresh-ground black pepper
Thyme, rosemary, sage, or bay leaves

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