BUTTERED TURNIP PUREE
Steps:
- Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
- Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.
TURNIP PUREE WITH ORANGE AND NUTMEG
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Halve the turnips if they are small or quarter them if they are large. Place them in a kettle and cover with cold, unsalted water. Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes. Drain and pass them through a ricer.
- Place the riced turnips in a large saucepan set over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes. Stir in the cream, butter, orange juice, orange zest and nutmeg and cook, stirring for 3 to 4 more minutes. Remove from the heat, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 1196 milligrams, Sugar 20 grams, TransFat 0 grams
TURNIPS WITH ORANGE
Kind of a homey recipe that dresses up the ol' turnip a bit, a recipe that comes from the 500 ALL-TIME GREAT RECIPES cookbook, a gift from my partner in the current Cookbook Swap!
Provided by Sydney Mike
Categories Oranges
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter & oil in saucepan & cook shallot gently, stirring occasionally, until soft but not colored, about 3 minutes.
- Add turnips to shallot & continue heating.
- Shake pan frequently until turnips start to absorb butter & oil, about 7 minutes.
- Pour orange juice onto turnips, then simmer gently for about 30 minutes, until turnips are tender & OJ is reduced to a buttery sauce.
- Season with salt & pepper, if required.
- Serve hot, garnished with thin slivers of orange zest.
Nutrition Facts : Calories 201.4, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 224.2, Carbohydrate 16, Fiber 2.2, Sugar 10.8, Protein 1.8
BUTTERED TURNIP PUREE
Steps:
- Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance.
- Remove the thyme and remove 2 cups of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 1 cup of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary.
MASHED TURNIPS WITH NUTMEG
Categories Vegetable Side Bake Thanksgiving High Fiber Turnip Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F. Toss turnips and butter in 13 x 9 x 2-inch glass baking dish. Sprinkle turnips with salt and pepper. Cover dish with foil. Bake until tender, about 1 hour. Remove from oven and mash coarsely. Stir in nutmeg. Season to taste with salt and pepper.
CREAMY TURNIP PURéE WITH WALNUTS, ANCHOVIES, AND PARSLEY
The salty nut topping provides a nice contrast to the sweet mashed turnips.
Yield Makes 12 servings
Number Of Ingredients 8
Steps:
- Cook turnips and garlic in large pot of boiling salted water until turnips are very tender, about 30 minutes. Drain. Return turnips and garlic to pot; stir over medium-high heat until dry, about 2 minutes. Working in batches, puree turnips, garlic, 1 1/2 cups cream, and butter in processor until smooth. Return puree to pot. Season to taste with salt and pepper. Add more cream if necessary to reach desired consistency. (Can be made 1 day ahead. Cover and refrigerate.)
- Heat olive oil in heavy medium skillet over medium-low heat. Add anchovies and cook, mashing with back of wooden spoon until dissolved, about 1 minute. Add walnuts and cook until slightly crisp, about 5 minutes. Stir in parsley. Rewarm turnip puree over medium heat, stirring frequently. Transfer to serving bowl. Spoon walnut mixture over.
TURNIP PUREE WITH PEARS AND CHEESE
Steps:
- Steam the turnips for 20 to 40 minutes, depending on age and size, until tender.
- Steam the pears until they are soft, 5 to 10 minutes.
- Meanwhile, saute the shallots in the butter until translucent.
- Either in a food processor, using the steel blade, or in a blender, puree the turnips, pears and shallots with the Gorgonzola, in batches, until all of it is pureed. Season with nutmeg, salt and pepper.
- At this point the dish may be refrigerated. To serve, spoon puree, which is quite liquid at this point, into a large skillet. Cook at a simmer, to thicken the mixture and evaporate the liquid, for about 30 minutes.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 2 grams, Carbohydrate 14 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 306 milligrams, Sugar 8 grams, TransFat 0 grams
BUTTERED TURNIP PUREE
Make and share this Buttered Turnip Puree recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
- Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.
Nutrition Facts : Calories 399.2, Fat 32.1, SaturatedFat 20.1, Cholesterol 95.2, Sodium 214.8, Carbohydrate 20.4, Fiber 2.5, Sugar 5.2, Protein 9.5
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