Mashed Turnips And Potatoes With Horseradish Bread Crumbs Recipes

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NANA'S MASHED TURNIP



Nana's Mashed Turnip image

This was my grandmother's famous dish that my whole family just loved. She never wrote it down for me, so after she passed away I recreated it perfectly. This one's for you, Bubby!

Provided by DARIA K

Categories     Side Dish     Vegetables

Time 1h

Yield 6

Number Of Ingredients 7

1 large turnip, peeled and cubed
3 white potatoes, peeled and cubed
¼ cup milk
3 tablespoons unsalted butter
1 teaspoon white sugar
¾ teaspoon salt
¼ teaspoon pepper

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.

Nutrition Facts : Calories 140.9 calories, Carbohydrate 19.9 g, Cholesterol 16.1 mg, Fat 6.1 g, Fiber 3.1 g, Protein 2.5 g, SaturatedFat 3.8 g, Sodium 322.5 mg, Sugar 3.6 g

TRIPLE MASH WITH HORSERADISH BREAD CRUMBS



Triple Mash with Horseradish Bread Crumbs image

Why settle for traditional mashed potatoes when you can enjoy three times the flavor? Combine spuds with rutabaga and parsnips, along with the zip of horseradish, for a taste treat. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 12 servings.

Number Of Ingredients 9

1-3/4 pounds Yukon Gold potatoes, peeled and cubed
4 medium parsnips (about 1-1/4 pounds), peeled and cubed
2-1/2 cups cubed peeled rutabaga
2 teaspoons salt
1/2 cup butter, divided
1 cup soft bread crumbs
2 tablespoons prepared horseradish
1 cup whole milk
1/4 teaspoon pepper

Steps:

  • Place potatoes, parsnips, rutabaga and salt in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Meanwhile, in a skillet, heat 1/4 cup butter over medium heat. Add bread crumbs; cook and stir until toasted, 3-5 minutes. Stir in horseradish; remove from heat., Drain vegetables; return to pot. Mash vegetables over low heat, gradually adding milk, pepper and remaining butter. Transfer to a serving dish; sprinkle with bread crumbs.

Nutrition Facts : Calories 199 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

MASHED POTATOES AND TURNIPS WITH HORSERADISH



Mashed Potatoes and Turnips with Horseradish image

Categories     Potato     Vegetable     Side     Christmas     Thanksgiving     St. Patrick's Day     Horseradish     Root Vegetable     Turnip     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

2 1/2 lb yellow-fleshed potatoes such as Yukon Gold
3 lb turnips or rutabagas, peeled and cut into 2-inch pieces
6 tablespoons unsalted butter, softened
2 tablespoons horseradish cream or drained bottled horseradish, or to taste
2 to 4 teaspoons sugar
1/2 cup chopped fresh flat-leaf parsley

Steps:

  • Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl.
  • While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips).
  • Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley.

MASHED TURNIPS AND POTATOES WITH HORSERADISH BREAD CRUMBS



Mashed Turnips and Potatoes with Horseradish Bread Crumbs image

Categories     Onion     Potato     Vegetable     Side     Easter     Vegetarian     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 15

2 pounds yellow-fleshed potatoes such as Yukon Gold
1 1/4 lb turnips
2 1/4 teaspoons salt
7 tablespoons unsalted butter, cut into tablespoons
1 cup coarse fresh bread crumbs (from 2 slices firm white sandwich bread)
2 tablespoons drained bottled horseradish, patted very dry between paper towels
3/4 cup whole milk
1/2 cup thinly sliced scallion greens
Unsalted butter for buttering pan
1 teaspoon finely grated fresh orange zest
1 1/4 cups fresh orange juice
2 tablespoons molasses (not robust or blackstrap)
1/2 teaspoon salt
1/4 teaspoon black pepper
4 large sweet potatoes (2 3/4 lb), peeled and cut lengthwise into 1-inch-wide wedges

Steps:

  • Peel potatoes and turnips, then cut into 2-inch pieces. Cover potatoes, turnips, and 2 teaspoons salt by 2 inches cold water in a 6-quart pot. Bring to a boil, then reduce heat and simmer, uncovered, until potatoes are tender, 15 to 18 minutes.
  • While vegetables cook, melt 3 tablespoons butter in a 10-inch heavy skillet (preferably cast-iron), then toast bread crumbs with remaining 1/4 teaspoon salt, stirring frequently, until golden brown, 3 to 5 minutes. Add horseradish and toss until combined well, then transfer to a small bowl.
  • Drain vegetables in a colander, then return to pot and mash. Stir in milk, remaining 4 tablespoons butter, and scallion greens over low heat until combined well and heated through. Season with salt and pepper, then serve topped with bread crumbs.

PATTY'S MASHED TURNIPS



Patty's Mashed Turnips image

The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.

Provided by Patty Spencer

Categories     Side Dish     Vegetables

Yield 9

Number Of Ingredients 5

7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste

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.

Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g

MUSTARDY MASHED TURNIPS AND POTATOES



Mustardy Mashed Turnips and Potatoes image

Turn up your mashed potatoes with the addition of turnips, sour cream and whole-grain mustard.

Provided by Food Network Kitchen

Time 35m

Yield 8-10

Number Of Ingredients 7

3 pounds turnips (6 to 7), peeled and chopped
1 large russet potato (10 to 12 ounces), peeled and chopped
Kosher salt and freshly ground black pepper
1/3 cup sour cream
2 tablespoons whole-grain mustard
1 to 2 tablespoons unsalted butter, melted, plus more, not melted, for serving
2 tablespoons chopped fresh flat-leaf parsley

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.

TURNIP MASHED POTATOES



Turnip Mashed Potatoes image

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

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

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

MAKE-AHEAD TURNIP CASSEROLE



Make-Ahead Turnip Casserole image

This make-ahead casserole is the perfect fall-flavored side dish to accompany a Thanksgiving turkey or roast ham. It is delicious!

Provided by SUNKIST2

Categories     Side Dish     Vegetables

Time 1h5m

Yield 6

Number Of Ingredients 11

6 cups cubed turnips
2 tablespoons butter
2 eggs, beaten
3 tablespoons all-purpose flour
1 tablespoon brown sugar
1 teaspoon baking powder
¾ teaspoon salt
⅛ teaspoon ground black pepper
1 pinch nutmeg
½ cup fine bread crumbs
2 tablespoons melted butter

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place turnips into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return to the pot. Mash turnips; add butter and eggs.
  • Combine flour, sugar, baking powder, salt, pepper, and nutmeg in a bowl and stir into turnips. Transfer mixture to a baking dish.
  • Combine bread crumbs and melted butter and sprinkle on top of turnip mixture.
  • Bake in the preheated oven until light brown on top, about 25 minutes.

Nutrition Facts : Calories 187.9 calories, Carbohydrate 20.5 g, Cholesterol 82.4 mg, Fat 10 g, Fiber 2.9 g, Protein 5 g, SaturatedFat 5.6 g, Sodium 603.6 mg, Sugar 7.9 g

MASHED TURNIPS WITH CRISPY SHALLOTS



Mashed Turnips With Crispy Shallots image

Provided by Molly O'Neill

Categories     side dish

Time 45m

Yield Eight servings

Number Of Ingredients 7

1 1/2 pounds turnips, peeled and coarsely diced
3 tablespoons unsalted butter, melted
1 cup shallots, peeled and thinly sliced
1 cup heavy cream
Salt and freshly ground pepper to taste
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon minced parsley

Steps:

  • Place the turnips in a large pot of cold water and bring to a boil. Cook until tender, about 15 minutes. Drain and puree in a food processor. Set aside.
  • Meanwhile, heat 2 tablespoons of the butter in a deep saucepan over medium heat. Add the shallots and saute until they turn golden brown, about 15 minutes. Remove the shallots with a slotted spoon and drain on paper towels.
  • Set a heavy saucepan over medium heat. Add the cream and the remaining 1 tablespoon of butter and bring to a simmer. Briskly stir in the turnips. Season to taste with salt, pepper and the nutmeg. Divide the puree among 8 serving plates. Garnish liberally with the shallots and lightly with parsley. Serve immediately.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 327 milligrams, Sugar 6 grams, TransFat 0 grams

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