Preheat oven to 350\u00b0.
Add melted butter, farina, eggs, milk, sugar and spices to mashed turnip.
Pour into a 1-quart casserole. Dot with the 2 tablespoons cut up butter and bake at least 1 hour or a little longer until top is browned.
Makes 4 servings.
Preheat oven to 375 degrees F (190 degrees C).
Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.
Boil turnip till tender (15-20 minutes). Remove turnip and allow to cool.
When cooled, mash turnip with potato masher or ricer in a medium bowl. Mix in all other ingredients.
Put mixture in casserole dish and bake in oven at 325 degrees F for one hour. Casserole should be brown and fully cooked through.
Note: in the USA, \"yellow turnips\" are sold as \"rutabagas\".
Mash turnip beat in eggs then add butter, baking powder, salt, pepper, and brown sugar. put in casserole top with bread crumbs and pieces of butter. Sprinkle with paprika.
Bake at 350 for 25 minutes.
If you freeze this thaw it before baking.
Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
Combine turnip and eggs; beat well.
Add remaining ingredients; mix well and put in buttered casserole dish.
Mix 1/4 cup dry bread crumbs and 1 tablespoon melted oleo; sprinkle crumb mixture on top.
Bake at 350\u00b0 for 20 to 25 minutes.
eat and then add the mashed pinto beans and the packet
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!
50\u00b0F.
Place the mashed potato and swede into a
Remove and discard stems and discolored spots from turnip greens. Tear into pieces, and set aside.
icing sweet potato, rutabaga, and turnip.
Warm cream, milk, butter
br>Place the carrot and turnip cubes into a large pot
While turnip is hot, add rest of ingredients.
Beat until fluffy.
Turn into a greased baking dish.
Bake at 350\u00b0 for 20 minutes or until it starts to brown.
Mix turnip with egg yolks, onion, sugar, salt, pepper and butter.
Whip egg whites and add to turnip mixture.
Bake at 350\u00b0 for 1/2 hour.
Great served as a Thanksgiving casserole!
Serves 8 to 10 people.
arlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes
ntil tender. (Or use frozen turnip greens.).
Grind the greens
Beat egg yolks and milk together.
Add salt, pepper and turnips, mixing thoroughly.
Beat egg whites until stiff peaks form.
Fold turnip mixture into beaten egg whites.
Add melted butter.
Bake at 350\u00b0 for 30 minutes.
Preheat oven to 300\u00b0.
Into a blender or a large bowl, put turnip, salt, pepper, sugar, butter, milk, egg and a sprinkle of nutmeg.
Blend or beat well.
Turn into a buttered mold.
Cover with crushed cornflakes and dot with butter.
Bake for 1 1/2 hours.
Makes 4 servings.
Mash turnip.
Beat in eggs.
Add butter, baking powder, salt, pepper, and sugar. put in a 6 cup casserole.
Top with bread crumbs and pieces of butter.
Sprinkle with paprika.
Bake at 375 for 1 hour.
If you freeze this thaw it before baking.
Place potatoes, carrots, squash, turnip and garlic into a saucepan and cover with water.
Add 1/8 teaspoon salt, cover and bring to a boil.
Simmer until vegetables are tender, 10 to 12 minutes.
Drain well and mash vegetables.
Stir in sour cream and chicken broth, season to taste with salt and pepper and serve immediately.