Best Maggie Mahoneys Turnips Recipes

SWEET-AND-SOUR SKILLET GLAZED TURNIPS

Steps:

• Spread the turnips in a single layer in a large skillet with a lid. Add enough water to cover the turnips halfway and then add the butter and sugar. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the turnips are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally, until the liquid almost completely evaporates and the turnips are glazed. Remove from the heat and stir in the vinegar and chives; season with salt and pepper.
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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.

MAGGIE MAHONEY'S TURNIPS

Steps:

• Heat oven to 300 degrees.
• Place turnips in stock pot, cover with water and bring to a boil.
• Saute onions in 2 Tablespoons butter till translucent.
• In another pan saute bacon till crisp.
• Using a ricer, rice turnips into another pot.
• Add onions, bacon, rest of butter, cream, maple syrup, garlic, salt and pepper.
• Stir to combine.
• Put in a casserole dish with four strips of uncooked bacon across the top.
• Bake for 1 hour.