Turnip Turnovers Recipes

TURNIP TURNOVERS

Steps:

• Combine turnip and onion in a small bowl. Toss with salt and pepper.
• Unfold pie crusts, and press out fold lines. Cut out 30 rounds with a 2-inch round cutter.
• Place 1 teaspoon turnip mixture on half of each round, and fold the other half over. Press edges together with a fork to seal.
• Place on an ungreased baking sheet; brush tops with melted butter.
• Bake at 375 degrees for 15 to 17 minutes or until edges are lightly browned.
• For Turnip-Bacon Turnovers: Add 4 to 5 pieces finely chopped, cooked bacon to filling mixture. Proceed as directed.

THANKSGIVING DAY CREAMED TURNIPS

Steps:

• Peel the turnip, then dice into bite size chunks. Place the turnips into a saucepan and fill with water until it barely reaches the top of the turnips. Bring to a boil then cover. Simmer for 5 minutes. Drain the turnips.
• Place the turnips into the saucepan again and add water until almost covering the turnips. Add the sugar and combine. Bring to a boil then cover. Simmer until the turnips are fork tender then drain all of the water except for a small amount on the bottom of the pan. Reserve the turnips.
• *Note: The reason for boiling the turnips for the second time is to get rid of the bitterness.
• Meanwhile, in a separate pan, melt the butter over medium/high heat then add the flour. Stir the mixture constantly to form a paste or roux. Add the milk and continue to stir with a whisk until the mixture thickens. Add the reserved turnips and combine. Add salt and pepper to taste.
• You may want to add a little extra milk as you may want a more thin consistency.
• ENJOY!