New England Mashed Turnips Recipes

MASHED TURNIPS WITH CRISPY SHALLOTS

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.

MASHED POTATOES WITH BRAISED TURNIPS

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.

MASHED TURNIPS AND SAGE

Steps:

• Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
• In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
• Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.

NEW ENGLAND MASHED TURNIPS

Steps:

• peel turnips with a vegetable peeler, and cut into 1/2 inch cubes.
• fill a medium-size pot wit water and bring to a boil.
• add 1/2 teaspoon salt & the turnip cubes and bring to a boil again.
• turn the heat to low, cover the pot, and simmer for 20 minutes until the turnips are soft.
• drain the turnips into a colander in the sink.
• put the turnips back into the pot, and warm on low heat for 1 minute to dry them out.
• add butter, half-and-half, and the rest of the salt and pepper.
• stir with a spoon while the butter is melting.
• mash with a potato masher until soft and fluffy.

PATTY'S MASHED TURNIPS

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.

CLASSIC MASHED TURNIPS

Steps:

• Peel and cut turnip like you would for mashed potatoes.
• Put in pot of water until covered and your sugar. Turnips can be very bitter so the sugar takes the bitter out. Cook until fork tender. Drain. Mash like you would potatoes. Use gravy instead of milk or whatever you mash your taters with. Enjoy!

MASHED TURNIPS (LITTLE HOUSE)

Steps:

• Wash turnips and peel them.
• Slice thin across the grain to break vertical fibers.
• Place in a kettle of water - 1/4 to 1/2 cups should do - and simmer, covered, until tender. This will take about 20 and 30 minutes.
• Remove cover for last few minutes to cook away excess water.
• Add butter and sprinklings of salt and pepper, and mash turnips.
• Return to burner to heat through, then remove to a warm serving dish.

NEW ENGLAND MASHED TURNIPS

Steps:

• peel turnips with a peeler & cut them into 1/2-inch cubes.
• fill a medium-size pot with water & bring to a boil.
• add 1/2 teaspoon salt & turnip cubes & bring to a boil again.
• turn the heat low,cover the pot and simmer for 20 minutes or until the turnips are soft.
• drain the turnips into a colander in the sink.
• put the turnips back into the pot & warm on low heat for a minute ito dry off moisture.
• add butter,half-and-half & rest of the salt & pepper.
• stir with a spoon while the butter is melting.
• mash with a potato masher until soft & fluffy.

MUSTARDY MASHED TURNIPS AND POTATOES

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.