CREAMED TURNIPS
Make and share this Creamed Turnips recipe from Food.com.
Provided by Dave5003
Categories Vegetable
Yield 8 serving(s)
Number Of Ingredients 14
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.
- In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat.
- Chop shallots. 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 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.
Nutrition Facts : Calories 233, Fat 14.5, SaturatedFat 9, Cholesterol 48.9, Sodium 399.4, Carbohydrate 20.9, Fiber 3.2, Sugar 6.5, Protein 6.4
THE BEST EVER TURNIPS
Steps:
- Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.
- Melt 8 to 12 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.
- Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.
CREAMED TURNIPS
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
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.
ROASTED TURNIP SOUP WITH HONEY CREAM
This is a creamy great comfort soup for winter time. It is simple but elegant served with the honey cream. Recipe taken from "Edible Chesapeake" Magazine, Winter 2007
Provided by WeBees
Categories Vegetable
Time 2h
Yield 4-6 c, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F.
- Bring large pot of lightly salted water to boil. Blanch the turnips for 3 minute.
- Drain and rinse with cold water. Lightly towel dry the turnips.
- Toss turnips, onions, leeks, garlic and thyme in oil in a large bowl. Spread on a baking sheet or dish in a single layer. Roast in preheated oven for approximately 1 hour, stirring and turning every 15 minute or so until browned evenly.
- Place roasted vegetables in a soup pot. Add 3/4 cup of water to pan vegetables were roasted in, scrape bits and juices and add to soup pot.
- Add the stock, milk, cream and salt to pot. Bring almost to boil and partially cover. Reduce heat to simmer an cook for about 30 min or until turnips are quite tender. In a blender, puree the soup in batches.
- Strain through food mill or strainer to create creamy fine consistency.
- Serve with Honey Cream.
- Honey Cream: Mix ingredients from above together well.
Nutrition Facts : Calories 383.9, Fat 25.3, SaturatedFat 9, Cholesterol 33.1, Sodium 671.1, Carbohydrate 34.5, Fiber 5.2, Sugar 15.5, Protein 8
TURNIP CREAM SOUP
Another comforting soup. A great way to cook with turnip; a vegetable that not everyone likes, but will not be noticed. Absolutely delicious.
Provided by Chouny
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter and oil in a pot and saute the onions, celery and carrot for a few minutes.
- Add garlic and saute for one more minute.
- Add chicken broth with turnip and potatoes.
- Add seasonings.
- Cook until all vegetables are tender.
- Remove from heat, add milk and blend with a hand blender until creamy.
Nutrition Facts : Calories 331.9, Fat 11.5, SaturatedFat 4.2, Cholesterol 20.9, Sodium 1078.4, Carbohydrate 46.3, Fiber 6.1, Sugar 14.7, Protein 12.3
HONEY-CREAMED TURNIPS
I got this from an old cookbook at the library where I work, titled Celebrate the Bounty: Recipes and Rituals to Create Wonderful Feasts for Every Occasion in the Biblical Year, by Amy Appleby and Jerald B. Stone. I want to try it, and to see the nutritional information.
Provided by PinkGrrlyGeek
Categories Vegetable
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Wash and pare the turnips. Quarter them and boil 30 minutes, or until tender. Drain off the water and let the turnips stand over low heat to steam off excess moisture. Mash the turnips in the pan and steam off excess moisture again.
- Add the honey to the mashed turnips and fold in the whipped cream. Season with salt and white pepper.
Nutrition Facts : Calories 70.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.9, Sodium 104.9, Carbohydrate 15.8, Fiber 2.7, Sugar 11.7, Protein 1.5
CREAMY HOMESTYLE TURNIPS
What I love about this recipe is how affordable all the ingredients are and how easy it is to throw together. For a college student who doesn't like to eat out much, like me, those two things are definitely what I'm looking for. Enjoy! If you're looking for a way to add more vegetables, throw in some diced carrots and chopped celery; add when you toss the turnips in.
Provided by Mayumi
Categories Vegetable Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until browned, about 5 minutes. Stir turnips into the butter and garlic; cook and stir until just beginning to soften, 7 to 10 minutes. Add cream and Parmesan cheese to the turnip mixture; bring to a simmer and cook, stirring regularly, until the liquid thickens, 10 to 15 minutes. Stir green onion, oregano, parsley, salt, and black pepper into the turnip mixture; cook until the green onion slightly wilts, 1 to 2 minutes.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 17.7 g, Cholesterol 85.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 7.2 g, SaturatedFat 15.7 g, Sodium 365.4 mg, Sugar 9 g
CREAMY HOMESTYLE TURNIPS
What I love about this recipe is how affordable all the ingredients are and how easy it is to throw together. For a college student who doesn't like to eat out much, like me, those two things are definitely what I'm looking for. Enjoy! If you're looking for a way to add more vegetables, throw in some diced carrots and chopped celery; add when you toss the turnips in.
Provided by Mayumi
Categories Vegetable Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until browned, about 5 minutes. Stir turnips into the butter and garlic; cook and stir until just beginning to soften, 7 to 10 minutes. Add cream and Parmesan cheese to the turnip mixture; bring to a simmer and cook, stirring regularly, until the liquid thickens, 10 to 15 minutes. Stir green onion, oregano, parsley, salt, and black pepper into the turnip mixture; cook until the green onion slightly wilts, 1 to 2 minutes.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 17.7 g, Cholesterol 85.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 7.2 g, SaturatedFat 15.7 g, Sodium 365.4 mg, Sugar 9 g
CREAMY HOMESTYLE TURNIPS
What I love about this recipe is how affordable all the ingredients are and how easy it is to throw together. For a college student who doesn't like to eat out much, like me, those two things are definitely what I'm looking for. Enjoy! If you're looking for a way to add more vegetables, throw in some diced carrots and chopped celery; add when you toss the turnips in.
Provided by Mayumi
Categories Vegetable Side Dishes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until browned, about 5 minutes. Stir turnips into the butter and garlic; cook and stir until just beginning to soften, 7 to 10 minutes. Add cream and Parmesan cheese to the turnip mixture; bring to a simmer and cook, stirring regularly, until the liquid thickens, 10 to 15 minutes. Stir green onion, oregano, parsley, salt, and black pepper into the turnip mixture; cook until the green onion slightly wilts, 1 to 2 minutes.
Nutrition Facts : Calories 317.9 calories, Carbohydrate 17.7 g, Cholesterol 85.2 mg, Fat 25.4 g, Fiber 4.4 g, Protein 7.2 g, SaturatedFat 15.7 g, Sodium 365.4 mg, Sugar 9 g
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