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.
ND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH
Place the turnips and the garlic in a
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.
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.
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.
oaming subsides.
Add the turnips and cook, stirring occasionally, until
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.
oom temperature.
Peel the turnips to remove their waxy skins
50 degrees F.
Spread mashed potatoes evenly on bottom of
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.
Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.
Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice).
Add hot cream, butter and sour cream. Season with salt and pepper to taste.
Whip again until blended.
Adjust thickness by adding more cream, if desired.
hour.
If your turnips have roots, wash, peel and
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.
kin in wide swaths.
Turnips: Using chef's knife, trim