Mashed Turnips And Sage Recipes

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MASHED TURNIPS WITH SAGE



Mashed Turnips with Sage image

I adopted this recipe from Trisha Yearwood of the Foodnetwork Channel. I've served this dish for the past 3 Thanksgivings and my family really enjoys the rough mashed rather than a smooth mash.

Provided by Jackie Marinoff @Jackie_Marinoff

Categories     Vegetables

Number Of Ingredients 9

1 medium pot of cold water (enough to cover the turnips, potato & onion
1/4 cup(s) kosher salt (to put in pot of cold water
5 medium turnips: peeled & cubed
1 large russet potato: peeled & cubed
1/2 large yellow onion: chopped into small pieces
4 tablespoon(s) butter: melted
2 tablespoon(s) fresh sage: roughly chopped
1/2 cup(s) milk (i use 2%)
- kosher salt & ground pepper to taste

Steps:

  • Most importantly before you even gather your ingredients put on your beautiful JUST A PINCH APRON to set you in the right mood to cook!!
  • In a medium pot place COLD WATER (enough to cover the turnips and potatoes)& 1/4 c kosher salt. Stir until kosher salt is dissolved. Bring water to a boil.
  • While the water is heating to a boil peel & cube the TURNIPS & POTATO. Small chop 1/2 the onion.
  • Place the TURNIPS, POTATO, & ONION in the boiling pot of water. Cover the pot leaving the lid so air can escape. Boil for 5 minutes then reduce to medium high heat. Cook until all is soft. Remove from the heat.
  • In a small sauce pan melt the BUTTER. Once the butter is melted add the SAGE and the MILK, cook until milk is warm.
  • Drain the pot of turnips, potato & onion of all water. Return turnips, potato & onion to the pot. Pour the milk, butter & sage mixture over the turnips, potato & onion. Roughly mash...this is not meant to be a smooth dish. Add KOSHER SALT & GROUND PEPPER to taste and stir until well blended.
  • Place in a serving bowl with serving spoon. Garnish with 2 tablespoons of melted butter just poured on top.

MASHED TURNIPS WITH RED ONION AND SAGE



Mashed Turnips With Red Onion and Sage image

I modified a recipe I found on Foodnetwork.com and it turned out delicious! I'm posting it here so I don't forget how we made it. The almond milk I used was homemade almond milk with nothing in it other than almonds and water. I've noticed most of the store brands add sugar and chemicals. I suppose you could use real milk or cream too, but it was amazingly light and delicious with the almond. I prefer to keep these chunky rather than extra smooth due to the high water content in the turnips. I imaging this would taste great if you baked it with cheese too!

Provided by rsnelling42

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 -6 large turnips, cubed
1 -2 small potato, peeled and cubed
3 tablespoons butter
1/2 cup chopped red onion
2 tablespoons chopped fresh sage
1 cup almond milk
salt and pepper

Steps:

  • Put turnips and potatoes in salted cold water, bring to a boil, and simmer covered for 20 minutes, until fork tender.
  • Meanwhile, melt butter over medium heat. Add onion and sage, sautéing until the onion is tender, the sage is fragrant and the butter is brown.
  • Season w salt and pepper.
  • Add the almond milk, bring to a simmer and let thicken slightly.
  • Drain turnips and potatoes. Add milk mixture and mash.

Nutrition Facts : Calories 171.5, Fat 9, SaturatedFat 5.6, Cholesterol 22.9, Sodium 202.1, Carbohydrate 21.7, Fiber 5, Sugar 8.2, Protein 2.9

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