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.
Combine turnips with mashed potatoes.
Season with salt and pepper.
Add melted butter.
Fold in cheese just before serving.
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.
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.
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.
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.
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.
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.
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.
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.
In large saucepan over medium heat, in boiling water, cook potatoes and turnips about 20 to 30 minutes or until fork-tender. Drain.
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.
Peel and cut turnips into small dice.
Place in saucepan with remaining ingredients.
Cover and cook over low flame until very tender.
Remove from heat and mash until smooth.
Makes 4 servings.
ND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH
Place the turnips and the garlic in a
grease and flour a 6 cup souffle dish.
preheat oven to 350F degrees.
boil turnip in water 10 minutes, drain and mash well.
melt butter in pan over med heat.
add flour, stir for 2 minutes, add cream and mashed turnips.
add onions, salt& pepper, remove from heat.
stir in egg yolks.
whisk egg whites in large bowl, add turnip mixturespoon into souffle dish, bake 40 minutes until puffed and golden.
Peel and dice turnips.
Boil with sugar, salt and pepper until tender.
Place in a colander to drain; rinse and set aside. Return turnips to pan.
Add melted butter to turnips and mash. Season to taste with more sugar, salt and pepper.
Butter is the secret to this recipe.