Best Mashed Turnips With Red Onion And Sage Recipes

MASHED TURNIPS AND SAGE

Steps:

• Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
• In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
• Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.

PATTY'S MASHED TURNIPS

Steps:

• 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.

MASHED TURNIPS WITH SAGE

Steps:

• Most importantly before you even gather your ingredients put on your beautiful JUST A PINCH APRON to set you in the right mood to cook!!
• In a medium pot place COLD WATER (enough to cover the turnips and potatoes)& 1/4 c kosher salt. Stir until kosher salt is dissolved. Bring water to a boil.
• While the water is heating to a boil peel & cube the TURNIPS & POTATO. Small chop 1/2 the onion.
• Place the TURNIPS, POTATO, & ONION in the boiling pot of water. Cover the pot leaving the lid so air can escape. Boil for 5 minutes then reduce to medium high heat. Cook until all is soft. Remove from the heat.
• In a small sauce pan melt the BUTTER. Once the butter is melted add the SAGE and the MILK, cook until milk is warm.
• Drain the pot of turnips, potato & onion of all water. Return turnips, potato & onion to the pot. Pour the milk, butter & sage mixture over the turnips, potato & onion. Roughly mash...this is not meant to be a smooth dish. Add KOSHER SALT & GROUND PEPPER to taste and stir until well blended.
• Place in a serving bowl with serving spoon. Garnish with 2 tablespoons of melted butter just poured on top.

CLASSIC MASHED TURNIPS

Steps:

• 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!

TURNIP MASHED POTATOES

Steps:

• 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.

NANA'S MASHED TURNIP

Steps:

• 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.