Turnip Butternut Smash Recipes

Steps:

• Heat the butter and olive oil in a skillet over medium heat. Stir in the butternut squash, turnips, celery, onion, and garlic; cook and stir until the vegetables just begin to brown, about 10 minutes. Meanwhile, heat the chicken stock in a large pot over medium heat until simmering.
• Transfer the vegetables to simmering stock, and add the bay leaf, honey, pepper, nutmeg, coriander, cayenne pepper, and salt. Continue simmering until all the vegetables are softened, about 20 minutes. Remove the bay leaf before serving.

Steps:

• Combine butternut squash, reduced-sodium chicken broth, diced tomatoes, water, black beans, great northern beans, turnip greens, 1 1/2 tablespoons olive oil, sugar, Creole seasoning, garlic powder, and salt in a large pot over medium-high heat. Bring to a boil.
• Meanwhile, heat remaining olive oil in a large skillet over medium-high heat. Cook and stir sausage and onion in the hot skillet until sausage is browned and crumbly and onion is translucent, 5 to 7 minutes. Add regular chicken broth and scrape up all the browned bits on the bottom of the skillet. Pour the mixture into the soup pot.
• Reduce heat and simmer soup until squash and greens are tender, about 45 minutes. Season with salt and pepper.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
• Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Steps:

• Put the vegetables in a large pan, cover with water and bring to the boil. Simmer for 15 mins or until the vegetables are very tender, then drain.
• Leave the vegetables to steam dry in a colander for a few mins, then return to the pan. Add the milk, butter and nutmeg, then season. Crush the vegetables to a chunky mash and serve.

Steps:

• In a sieve rinse quinoa under cold running water until water runs clear.
• In a small saucepan bring water to a boil with quinoa and salt and simmer mixture, covered, over moderately low heat until just cooked through, 5 to 10 minutes. Drain quinoa in sieve (do not rinse) and spread out on a plate to cool.
• Peel turnip and cut into 1/3-inch cubes. Mince garlic. Slice scallions thin on the diagonal and cut beans into 1/3-inch pieces.
• In a steamer set over 1 inch boiling water combine squash, turnip, and garlic and steam vegetables, covered, 7 minutes, or until almost tender. Add beans, quinoa, and salt and pepper to taste and steam 3 minutes, or until beans are crisp-tender. Transfer mixture to a bowl and toss with scallions.

Steps:

• Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.
• Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.
• Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.

Steps:

• Heat oil and butter over medium heat, add onion and carrots and saute until soft.
• Add garlic and saute a few more minutes.
• Add a bit salt at each stage, then a little more if needed at the end. I use a total of 1 1/2 teaspoons kosher salt for the entire recipe.
• Add squash, turnip and bouillon, then just enough water to barely cover the veggies.
• Cover and bring to a low boil, then reduce heat to low and simmer for 35 minutes or until squash is tender.
• Select a pan to make the roux (white sauce). I use a large, wide pan, large enough to hold the roux plus the vegetable soup.
• Make the roux by sauteeing flour in butter til golden, then slowly stir in the milk or almond milk. Heat until thickened, stirring frequently, then turn off heat.
• Puree the vegetable soup in blender until smooth, then stir it into the thickened roux.
• Add the spices, salt and pepper to taste.