Garlic Mashed Turnips
Turnips with Bread Crumbs and Parsley
Roasted Turnips, Sweet Potatoes, Apples, and Dried Cranberries
Potato Turnip Casserole
USDA Quick Turnip Soup
Italian Turnip and Rice Soup with Parmesan Cheese
Garlic Mashed Turnips [top]
3 cups diced turnip
2 cloves garlic, minced
¼ cup heavy cream
3 tbls melted butter
salt and pepper
1. Cook turnip cubes and garlic cloves in boiling water 15 min or until soft. Drain very well.
2. Mash turnips, with potato masher or food processor, then add cream and butter with salt and pepper.
Oven-Fried Turnips [top]
4 turnips, trimmed and peeled (about 1 ¼ pounds)
2 tbls olive oil
1 tsp kosher salt
½ tsp chili powder
1. Heat oven to 425 degrees F. Cut turnips into 2-inch-by-½ inch sticks. Place turnips in a Ziploc bag, pour in oil, salt and chili powder. Seal bag; toss to coat turnips.
2. Spread out turnips in a single layer on a foil-lined cookie sheet. Cook for 30 minutes, turning halfway through.
3. You can substitute other spices as desired for the chili powder.
Turnips with Bread Crumbs and Parsley [top]
4 small turnips (about ¾ pound), peeled
1 tbls unsalted butter
2 tbls fresh bread crumbs
2 tsp minced fresh parsley leaves
½ tsp freshly grated lemon zest
1. In a large saucepan of salted boiling water cook turnips 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges.
2. In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes.
Source: Gourmet Magazine
Roasted Turnips, Sweet Potatoes, Apples,and Dried Cranberries [top]
3 cups (½-inch) cubed peeled turnips (about 1 ¼ pounds)
3 cups (½-inch) cubed peeled sweet potato (about 1 ¼ pounds)
2 ½ cups (¼-inch) cubed peeled Granny Smith apple (about 1 ½ pounds)
1 cup dried cranberries
½ cup packed dark brown sugar
1 tbls fresh lemon juice
2 tbls butter or stick margarine, cut into small pieces
1. Preheat oven to 350°. Combine the first 6 ingredients in a shallow 2-quart baking dish coated with cooking spray. Top with butter.
2. Bake at 350° for 1 ½ hours or until tender, stirring after 45 minutes.
Source: Cooking Light
Escalloped Turnips [top]
3 cups diced turnips
1 teaspoon sugar
2 cups water
5 tbls butter, divided
3 tbls flour
1⁄2 tsp salt
1⁄8 tsp nutmeg
milk, as needed
1⁄2 cup crushed dry cereal
2 tbls grated cheese
1. Cook turnips in boiling salted and sugared water until tender. Drain and reserve liquid.
2. Melt 3 tablespoons butter; stir in flour, salt and nutmeg. Add reserved liquid, stirring constantly (if less than 11⁄2 cups, add milk to make full amount). Cook and stir over medium heat until sauce thickens.
3. Combine with turnips in lightly oiled casserole. Combine cereal, 2 tablespoons melted butter and cheese; spread over turnip mixture.
4. Bake in a moderately hot oven (350° F) until brown, about 25 minutes. Serves 6
Source: Ann Severns, University of Alaska Cooperative Extension Service
Turnip Casserole [top]
8 med. turnips, peeled and cut into 2″x½” strips
½ cup finely chopped celery
2 large carrots, scraped and cut into 2″x½” strips
¼ cup chopped onion
1 cup English peas 1 (4oz.)
jar chopped pimento 1 (10 ¾ oz.)
can cream of mushroom soup
1 cup sour cream
½ tsp dried basil
½ cup herb-seasoned stuffing mix
¼ cup melted margarine
1. Place first 4 ingredients in a large pot, cover with water and cook 5-8 min. or until vegetables are tender. Drain well.
2. Stir in peas and pimento. Set aside while combining other ingredients.
3. Stir soup, sour cream and basil together, add vegetable mixture. Pour into a well-greased 9″ square casserole dish. Combine stuffing and butter. Spread over top of casserole.
4. Bake at 350° for 30 minutes.
Source: South Carolina Department of Agriculture
Potato Turnip Casserole [top]
1 large potato, peeled and cut up
2 small turnips, peeled and cut up
1 large sweet onion, peeled and cut up
3 tbsp butter
1 large garlic clove, peeled and minced
½ cup heavy cream
1 tsp salt
black pepper to taste
¼ tsp nutmeg
3 tbsp heavy cream (on top)
1. Parcook the potato and turnips until just done. Saute the onion in butter.
2. Mix all ingredients (except cream) together into a greased casserole dish.
3. Top with the 3 tbsp. cream and bake in a preheated 325 degree oven for 30 minutes.
Source: The Roanoke Times
USDA Quick Turnip Soup [top]
2 tbls finely chopped onion
2 tbls butter or margarine
2 tbls flour
1 quart hot milk
1 cup grated raw turnips
salt and pepper to taste
1. Cook the onion in the butter or margarine for a few minutes. Blend in the flour. Add the milk, turnips, salt, and pepper.
2. Cook about 10 minutes, stirring frequently until the turnips are tender.
Source: U. S. Department of Agriculture, University of Alaska Fairbanks Cooperative Extension Service
Italian Turnip and Rice Soup with Parmesan Cheese [top]
2 tbls butter
1 tbls olive oil
1 pound of turnips, peeled and cut into a ½-inch dice
3 pints of chicken or vegetable stock
½ cup of rice (arborio if you have it)
Salt and pepper
Garnish: minced parsley and freshly grated Parmesan cheese
1. Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute until brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes.
2. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan.
3. Ladle into bowls and pass extra parmesan separately.
Source: The Roanoke Times
Drying Turnips [top]
1. Choose firm round turnips. Wash, remove tops and pare. Cut into slices 1⁄4 to 1⁄2 inch thick. Steam blanch 3 to 5 minutes.
2. Dry at 130° F for 8 to 10 hours or until brittle.
3. Pack into clean, dry container with tight fitting lid. Use in soups or as a snack.
Source: University of Alaska Cooperative Extension Service