Turnips can also be boiled, steamed, and stir-fried. Prepare dinner dinner turnips until they are merely tender-crunchy–less than seven minutes or so for a young turnip. The flavor will also be mildly sweet and crisp.
Steamed and boiled. Toss steamed small turnips with butter and parsley and serve. Boiled turnips can also be mashed with butter and cream or puréed for soup.
Serve raw. Serve turnips raw as a finger foods. Simply peel and cut back the turnips into quarter-inch slices. Sprinkle with salt and sit back inside the refrigerator for 10 minutes faster than serving.
Cooking turnip greens. Turnip greens can also be strong-flavored. You’ll want to prepare dinner dinner them faster than serving: boil, braise, sauté, steam, or stir-fry. The solid style is muted when cooked with other, milder greens.
One-half cup of turnips comprises merely 23 power. Turnips include diet C and turnips greens are rich in diet A.
Mashed Turnips and Russet Potatoes
Yield 4-6 servings
Instructions
- Trim and peel 8 or 9 medium-size turnips and cut back into bite-size cubes. Place in a large saucepan with evenly salted water to cover and simmer until merely delicate–that is pierced with a sharp knife, about 25 minutes.
- Add 3 medium russet potatoes peeled and cut back into bite-size cubes and continue cooking until very delicate, about 15 further minutes.
- Drain the saucepan and mash the turnips and potatoes with a potato-masher or move by the use of a foods mill into a large bowl. Add 4 tablespoons of unsalted butter and salt and pepper to taste. Whisk in 3 tablespoons of sour cream.
- Return puree to saucepan and prepare dinner dinner over low heat for 2 to a couple of minutes, stirring often, until the puree thickens.
- Garnish or fold in 3 tablespoons of minced fresh chives and serve sizzling.
Notes
This dish can also be served with roast or meatloaf.
Courses Side Dish
