turnip recipes

Hi friends....
 
I bought some fresh turnips from my local green market and I just needed some recipes.  My Grandmother used to make creamed turnips but I don't have that recipe.

I don't like white turnips but I love rutabagas.  A simple recipe is to peel and chunk several of them; put in a cast iron skillet (at least I do) with a stick of melted butter (the purist will use bacon grease here), some lemon juice; a little salt, and a lot of freshly cracked black pepper.  Saute them covered until they begin to soften, and mash several (or all) pieces with a large fork until you have the right consistency.
 
Serve them with a thick slab of country ham; some mashed potatoes; collard greens; and white acre peas.  And cornbread.  Don't forget the cornbread... 

Thanks adj.  Sounds good kind of like a mashed potatoe recipe.  What is the difference from a rutabega and a turnip?

blue heaven


Thanks adj.  Sounds good kind of like a mashed potatoe recipe.  What is the difference from a rutabega and a turnip?

I have both and they are very similar.  I am not a turnip fan or a rutabega although I plant them in my garden each fall due to Mamaw Smith's insistance..  We do that mostly for greens.
 
I have never been able to tolerate turnips although my passed father really enjoyed them.
 
Mamaw Smith sure does enjoy both though.
 
Paul E. Smith
Knoxville, TN

Let me Google that for you....

blue heaven


Thanks adj.  Sounds good kind of like a mashed potatoe recipe.  What is the difference from a rutabega and a turnip?

A rutabaga is basically just a larger YELLOW turnip. Don't forget to peel them well as they typically have a waxy covering layer. I love them...they are great in stews as well. When I make any kind of stew I usually just use rutabagas and parsnips in place of potatoes....they have more flavor.

Thanks Mosca that was cool....how did you do that?  Are you rooting for the Steelers today I sure am!

My Father used to threaten us with rutabagas! I would ask him what was for dinner-and he always said "rutabagas". Actually kinda like them....

I always cook them (rutabagas) in my pressure cooker. Only takes 5 minutes  after coming up to the "wiggle". Mashed, with butter and a little sugar. M-M-M-M.

I like turnips, rutabags and parsnips but buy the purple-topped white turnips most often because they're the most prevalent and inexpensive of the three at our local farmers' markets.

I like to thinly slice peeled turnips, potatoes, onions, and carrots and layer them in a deep casserole dish, with salt, pepper, marjoram, and dots of butter between the layers.  Then I pour in chicken or beef broth up to the top and bake it for about an hour at 350.  You can put cheese on the top but I usually leave it naked.

blue heaven


Thanks Mosca that was cool....how did you do that?  Are you rooting for the Steelers today I sure am!

LOL, I was hoping you wouldn't be ticked. Someone sent it to me; the site is let me google that for you, you just enter what you want and it does the rest.

I always steamed carrots and turnips together and mashed them with butter; pretty good.

Yeah, just checking everything before game time; go Steelers!

My Nan, would make turnips all of the time.

As I remember it she would get a nice piece of boiling beef, a bone in chuck roast, shanks, or Ox tails.

Salt and pepper the beef and then brown it, in a nice big pot. Add a couple of chopped onions, and enough water to make as much stock as needed. She'd cook that for a couple hours adding water as needed.

Mean time she peel the turnips, a few red potatoes, and a couple of carrots, cut them all in fairly big chunks.

Remove the beef, and degrease the stock, pull or cut the beef (depending on whether or not you used the roast, ox tails or shanks) into chunks, and it all back into the stock. Then add the veggies and simmer until the veggies are nice and tender.

Serve it up in a shallow bowl with a little cider vinegar drizzled on top. A nice loaf of homemade bread, with butter and Karo syrup......brings back some real good memories.

The key is use nice young turnips....bigger older ones can be very strong.

 

It’s a tradition in our family for beef and turnip stew to be the first meal in a new house but I make it often in the winter.
Brown beef cubes in bacon fat or shortening. Cover with beef broth and chopped up onion. Add a small peeled onion with 2 or 3 cloves stuck in it. (If you're not using a well-seasoned beef stock, you can add a pack of dried onion soup mix too.) Simmer, covered, about an hour. Add some marjoram, powdered coriander, salt and pepper to taste, peeled turnips and carrots and more beef broth to cover by at least an inch.

Cook over low heat until vegetables are nearly tender. Add a small amount of regular rice (about 1/3 cup for a medium sized batch) and continue cooking over medium heat until rice is done but not mushy. (The rice will suck up the spiciness of the turnips.) Cook until the rice is done. We usually serve it with pepper cabbage and potato rolls.