Turnips Baked In Cream And Egg Sauce Recipes

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TURNIP CASSEROLE



Turnip Casserole image

No holiday meal in our home is complete without this dish handed down by my Finnish grandmother. It makes an excellent complement to turkey, beef or ham. -Doris Hubert, East Killingly, Connecticut

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 6

4 medium turnips, peeled and cubed
1 egg, lightly beaten
1/3 cup sugar
3 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Place turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender and drain. Transfer turnips to a bowl and mash. Add the egg, sugar, butter and salt. , Transfer to a greased 1-qt. baking dish; sprinkle with cinnamon. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 192 calories, Fat 10g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 479mg sodium, Carbohydrate 25g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.

TURNIP BAKE



Turnip Bake image

This recipe has been in our family for years. We like turnips with turkey, so my mother used to serve this side dish with our turkey dinner at Christmas. Then I served this dish, and now my daughter, who has taken over preparing Christmas dinner, is carrying on the tradition.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 10

3 medium turnips, peeled and cubed
4 tablespoons butter, divided
2 large eggs
3 tablespoons all-purpose flour
1 tablespoon brown sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon pepper
Dash ground nutmeg
1/2 cup dry bread crumbs

Steps:

  • Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.

Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 510mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.

TURNIP BAKE



Turnip Bake image

A great way to eat turnip; goes very well with turkey!

Provided by BusyBeeTami

Categories     Side Dish     Vegetables

Time 1h35m

Yield 8

Number Of Ingredients 9

1 large turnip, peeled and cubed
2 tablespoons butter
1 pinch salt and ground black pepper
2 large apples - peeled, cored, and diced
2 tablespoons brown sugar
1 pinch ground cinnamon
¼ cup all-purpose flour
¼ cup brown sugar
2 tablespoons butter, softened

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch casserole dish.
  • Place turnip into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl.
  • Mash turnip, 2 tablespoons butter, salt, and pepper together until smooth.
  • Toss apples with 2 tablespoons brown sugar and cinnamon in a bowl.
  • Spread half the turnip mixture into the prepared casserole dish; top with half the apples. Repeat with remaining turnip mixture and apple mixture.
  • Mix flour, 1/4 cup brown sugar, and 2 tablespoons softened butter by hand in a bowl until mixture is an evenly coarse meal-texture; sprinkle over casserole.
  • Bake in the preheated oven until cooked through and bubbling, about 1 hour.

Nutrition Facts : Calories 138.4 calories, Carbohydrate 21.9 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 1.9 g, Protein 0.8 g, SaturatedFat 3.7 g, Sodium 79.1 mg, Sugar 16.4 g

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

ROASTED TURNIPS



Roasted Turnips image

Roasting turnips mellows their sharp flavor, makes them wonderfully tender, and turns them into the perfect vegetable side dish​.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 1h13m

Number Of Ingredients 4

2 pounds turnips
2 tablespoons olive oil
1 teaspoon fine or coarse sea salt (or more to taste)
Optional: ground black pepper

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
  • Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
  • Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.

Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 188 mg, Sugar 2 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g

CREAMED TURNIPS



Creamed Turnips image

Categories     Milk/Cream     Side     Thanksgiving     Vegetarian     High Fiber     Turnip     Thyme     Clove     Simmer     Boil     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 8

Number Of Ingredients 14

3 pounds medium turnips (about 9)
4 shallots
4 cups milk
1/2 cup heavy cream
3 tablespoons unsalted butter
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme, crumbled
3/4 teaspoon salt
6 black peppercorns
6 whole cloves
2 bay leaves
3 tablespoons all-purpose flour
white pepper
freshly grated nutmeg
Garnish: chopped fresh parsley leaves

Steps:

  • Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. Chop shallots.
  • In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking constantly to prevent lumps. Reduce heat to moderately low and simmer sauce, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
  • Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
  • Garnish turnips with parsley.

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