For Mashed Potatoes:
Cook the potatoes
For more than 60
Put turnips and potatoes in salted cold water, bring to a boil, and simmer covered for 20 minutes, until fork tender.
Meanwhile, melt butter over medium heat. Add onion and sage, sauteing until the onion is tender, the sage is fragrant and the butter is brown.
Season w salt and pepper.
Add the almond milk, bring to a simmer and let thicken slightly.
Drain turnips and potatoes. Add milk mixture and mash.
In a large saucepan over medium heat, cook potatoes and turnips
for
20
to 30 minutes or until tender;
drain.
In a large
bowl,
combine
potatoes,
turnips, milk and margarine. Mash
until
fluffy.
Stir\tin parsley, chives and red pepper. Spoon
potato
mixture
into
a
1-quart
shallow baking dish. Sprinkle
with cheese.
Broil 3 to 4-inches away from heat for 1 to 2 minutes or until browned.
Wash turnips and peel; slice thinly across grain to break vertical fibers.
Place in kettle with 1/2 cup water and simmer, covered, until tender, 20 to 30 minutes.
Remove cover for last few minutes to cook away excess water.
Add butter and sprinklings of salt and pepper and mash turnips.
Return to burner to heat through.
Serve hot.
Wash, pare and cut turnips into pieces.
Cook turnips in boiling salted water until fork-tender; drain well.
Mash turnips or put through a ricer.
Add sugar and a large pat of butter. Season to taste with salt and pepper and add a little cream.
Beat until turnips are smooth.
Salt and cook enough turnips to make six cups of mashed turnips; drain and mash.
Add softened cream cheese, sugar and margarine and mix well.
Pour into casserole and top with bread crumbs.
Bake in 350\u00b0 oven until bubbly hot and lightly browned.
Cover sliced turnips
with water and boil until tender. Remove from water and mash, adding the salt, pepper, sugar and the butter.
In
the
empty
pot, replace the turnips and heat for 5 to
10 minutes, stirring frequently.
Serve hot.
Serves 6 to 8.
Combine turnips with mashed potatoes.
Season with salt and pepper.
Add melted butter.
Fold in cheese just before serving.
hour.
If your turnips have roots, wash, peel and
In a saucepan of boiling water, cook turnips for 2 minutes; drain. Cover with water and cook for 20 minutes or until tender; drain. Mash them in another container.
Blend together the mashed turnip, egg, butter, savory, salt and pepper.
Stir well.
Place in a butter baking dish.
Top with a thick white sauce made with the butter flour and milk.
Sprinkle on the grated cheese.
Bake in 400 degree oven for 25 minutes.
Peel and chop 7 or 8 large turnips and put them in a pot.
Fill the pot with enough water to completely cover the turnips.
Let the turnips boil until they are tender and break easily with a fork. Then drain them.
Mix turnips with 3/4 of a 250g container of Cream Cheese and mash lightly until turnip mixture is well blended.
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.
Salt and cook enough turnips to make 6 cups of mashed turnips.
Drain and mash.
Add softened cream cheese, sugar and oleo.
Mix well.
Pour into casserole dish and top with bread crumbs.
Bake in 350\u00b0 oven until bubbly hot and slightly brown. Serves 8 to 10.
Peel, wash, and quarter turnips.
Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Peel and cut turnip like you would for mashed potatoes.
Put in pot of water until covered and your sugar. Turnips can be very bitter so the sugar takes the bitter out. Cook until fork tender. Drain. Mash like you would potatoes. Use gravy instead of milk or whatever you mash your taters with. Enjoy!
aking a double or triple recipe for the whole family or a
Melt butter and saute minced onion until brown.
Add turnips, salt, sugar, paprika, cayenne pepper and egg.
Beat well.
Stir and heat the turnips over low heat and serve piled in a mound garnished with fresh parsley.
Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
Stir in the remaining ingredients, taste, and adjust the seasonings as needed.