Smashed Turnips With Fresh Horseradish Recipes

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SMASHED TURNIPS WITH FRESH HORSERADISH



Smashed Turnips With Fresh Horseradish image

Don't pass turnips by the next time you're at the market. When cooked right, their earthy flavor is seriously irresistible. At The Meatball Shop, people go crazy for them. The kick from the horseradish brings out the natural sweetness, and the sour cream adds a tangy, rich element.

Provided by Tara Parker-Pope

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 5

8 large turnips (about 2 pounds), peeled and quartered
1/2 cup sour cream
6 scallions, thinly sliced
2 tablespoons freshly grated horseradish, or more to taste
2 teaspoons salt

Steps:

  • Place the turnips in a large pot with enough water to cover by 2 inches. Bring to a boil over high heat, then reduce the heat to low and simmer until fork-tender, about 25 minutes. Drain thoroughly, until completely dry.
  • Place the turnips in a bowl and, while they are still hot, add the sour cream, scallions, horseradish and salt. Mash with a wire whisk or potato masher until well combined but still chunky. Serve immediately.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 1 gram, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 443 milligrams, Sugar 6 grams

PARMESAN CRUSTED CRUSHED TURNIPS



Parmesan Crusted Crushed Turnips image

Parmesan Crusted Crushed Turnips are a delicious, low-carb alternative to crushed potatoes!

Provided by By: Carol | From A Chef's Kitchen

Categories     Side Dishes - Vegetables

Time 1h45m

Number Of Ingredients 7

12 small to medium turnips (peeled)
Salt
2 tablespoons olive oil
3 cloves garlic (minced)
Freshly ground black pepper
1 cup freshly grated Parmesan cheese (or as needed)
Chopped fresh chives

Steps:

  • Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
  • Preheat oven to 375 degrees.
  • Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
  • Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
  • Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
  • Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
  • Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.

Nutrition Facts : ServingSize 2, Calories 109 kcal, Carbohydrate 1 g, Protein 6 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 269 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g

MASHED TURNIPS



Mashed Turnips image

This simple recipe for mashed turnips is rich, creamy, and delicious. It's even a little sweet, thanks to the sugar, so it's a side dish anyone will love.

Provided by Andrea Lynn

Categories     Dinner     Side Dish

Time 40m

Number Of Ingredients 5

Kosher salt (to taste)
1 pound turnips (peeled and diced large)
2 to 3 tablespoons butter
1 teaspoon sugar
1/4 teaspoon ground pepper

Steps:

  • Gather the ingredients.
  • Bring a large pot of water to a boil over high heat and season with salt.
  • Once boiling, add the peeled and diced turnips. Cook until fork tender, about 20 to 30 minutes.
  • Drain the turnips and place them back into the pot. Add the butter , sugar, and pepper, and season with salt to taste.
  • Using a potato masher, mash the turnips with the butter and seasonings until it reaches your desired consistency. Taste and adjust the seasonings as needed.
  • Serve hot and enjoy.

Nutrition Facts : Calories 106 kcal, Carbohydrate 7 g, Cholesterol 23 mg, Fiber 2 g, Protein 1 g, SaturatedFat 5 g, Sodium 165 mg, Sugar 4 g, Fat 9 g, ServingSize 2 cups (4 servings), UnsaturatedFat 0 g

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 ROOT VEGETABLES WITH HORSERADISH



Mashed Root Vegetables with Horseradish image

Categories     Milk/Cream     Potato     Side     Vegetarian     Quick & Easy     Root Vegetable     Parsnip     Turnip     Gourmet

Yield Serves 4

Number Of Ingredients 6

2 turnips, peeled and cut into 1/2-inch pieces
3 parsnips, peeled and cut into 1/2-inch pieces
2 russet (baking) potatoes (about 1 pound)
1/4 cup heavy cream
1/2 stick (1/4 cup) unsalted butter
2 to 3 tablespoons finely grated peeled fresh horseradish or drained ;bottled

Steps:

  • In a large saucepan of boiling salted water cook the turnips and the parsnips for 10 minutes, add the potatoes, peeled and cut into 1/2-inch pieces, and boil the vegetables for 10 to 12 minutes, or until they are tender. While the vegetables are cooking, in a small saucepan heat the cream, the butter, and the horseradish to taste over low heat until the mixture is hot and keep it warm. Drain the vegetables, in the pan cook them over high heat, shaking the pan, for 30 seconds, or until any excess liquid is evaporated, and remove the pan from the heat. Add the cream mixture to the potato mixture, straining it through a fine sieve and pressing hard on the solids if desired. In a bowl mash the vegetables with a potato masher until they are smooth and stir in salt and pepper to taste.

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