Turnipmashedpotatoes Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
• Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
• Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

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.

Steps:

• Put the turnips and potatoes in a medium saucepot and cover with cold water. Add a generous pinch of salt and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are tender and meet no resistance when pierced with a fork, about 20 minutes.
• Drain well. Whip in a large bowl using an electric mixer on medium-high speed until well blended. Add the sour cream, mustard and butter and continue to whip on medium speed until smooth and creamy. Adjust the seasoning with salt and pepper. Sprinkle with the parsley and top with a pat of butter.

Steps:

• Cut away the greens from the turnips. Peel the turnips and quarter if they're large; cut in half if they're small. Stem the greens and wash in 2 changes of water. Discard the stems.
• Combine the turnips and potatoes in a steamer set above 2 inches of boiling water. Steam until tender, 20 to 25 minutes. Remove from the steamer and transfer to a bowl. Cover the bowl tightly and leave for 5 to 10 minutes so that the vegetables continue to steam and dry out.
• Fill the bottom of the steamer with water and bring to a boil. Add salt to taste and add the greens. Blanch for 2 to 4 minutes, until tender. Transfer to a bowl of cold water using a slotted spoon or skimmer, then drain and squeeze out excess water. Chop fine. Drain the water from the saucepan, rinse and dry.
• Heat 1 tablespoon of the olive oil over medium heat in the saucepan and add the leek and a pinch of salt. Cook, stirring, until leeks are tender and translucent but not colored. Add the milk to the saucepan, bring to a simmer and remove from the heat.
• Using a potato masher, a fork or a standing mixer fitted with the paddle, mash the potatoes and turnips while still hot. Add the turnip greens and combine well. Beat in the hot milk and the additional tablespoon of olive oil if desired, and season to taste with salt and pepper. Serve hot, right away, or transfer to a buttered or oiled baking dish and heat through in a low oven when ready to serve.

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.

Steps:

• Place potatoes, turnips, parsnip, and garlic in a medium saucepan; add enough half-and-half to cover. Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes. Drain, reserving cooking liquid.
• Return vegetables to saucepan and add egg, butter, and 1/4 cup cooking liquid. Using a potato masher, mash until smooth, adding more cooking liquid as necessary. Season with nutmeg, salt, and pepper and serve immediately.

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

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.

Steps:

• Butter 11x7x2-inch glass or ceramic baking dish. Cook potatoes and turnips in heavy large pot of boiling salted water until tender, about 35 minutes. Drain. Cool vegetables slightly and peel. Cut into large chunks; place in food processor. Add butter and process until smooth, scraping down sides of bowl occasionally. Add 1/4 cup cheese and pinch of ground nutmeg; blend briefly. Season puree to taste with salt and pepper. Spoon into prepared dish. Sprinkle with remaining 1/4 cup cheese. (Gratin can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 425°F. Bake gratin uncovered until vegetables are hot and top is golden, about 25 minutes.