Mashed Turnips and Potatoes

Mashed Turnips and Potatoes

Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 3 cups
Serving Size 1/2 cup

Ingredients

1⁄2 pound turnips, peeled and diced
1 pound potatoes, peeled and cubed
1⁄4 cup light sour cream or buttermilk
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1⁄2 teaspoon garlic powder

Directions

  1. Boil turnips and potatoes in enough water to cover until tender, 15 to 20 minutes.
  2. Drain vegetables and mash.
  3. Stir in sour cream, salt, pepper, and garlic powder. Serve hot.
  4. Refrigerate leftovers within 2 hours.
Source: http://foodhero.org/recipes/mashed-turnips...

Savory Turnips

Savory Turnips

Prep time: 20 minutes
Cooking time: 30 minutes
Makes: 3 cups
Serving Size 1/2 cup

Ingredients

1⁄4 cup onion, chopped
1 clove garlic or 1/4 teaspoon garlic powder
1 1⁄2 teaspoons margarine or butter
3 medium turnips, peeled and diced
1⁄2 teaspoon sugar
1 cup broth (try chicken or vegetable)
1 1⁄2 teaspoons lemon juice
4 1⁄2 teaspoons chopped fresh parsley or 1 1/2 teaspoons dried parsley
1⁄8 teaspoon salt and pepper

Directions

  1. In a medium skillet over medium heat, sauté onion and garlic in margarine until soft (about 5 minutes).
  2. Add turnips and sugar. Sauté, stirring occasionally, until lightly browned.
  3. Add broth and bring to a boil. Reduce heat and simmer until the liquid evaporates and the turnips are tender (about 30 to 40 minutes).
  4. Remove from heat. Stir in the lemon juice, parsley, salt and pepper. Serve hot.
  5. Refrigerate leftovers within 2 hours.
Source: http://foodhero.org/recipes/savory-turnips

Chinese Turnip Pancakes

Chinese Turnip Pancakes

Prep time: 30 minutes
Cooking time: 45 minutes
Makes: 12 pancakes
Serving Size 2 pancakes

Ingredients

Pancakes
1 cup flour
1⁄2 teaspoon black pepper
1 egg
2 cloves garlic, minced
1 Tablespoon low sodium soy sauce
3⁄4 cup water
2 cups turnip, grated
1 cup carrot, grated
1⁄2 cup green onion, thinly sliced
2 Tablespoons oil (for cooking)

Sauce
2 Tablespoons low sodium soy sauce
2 Tablespoons rice vinegar
2 teaspoons brown sugar
2 Tablespoons green onion, thinly sliced

Directions

  1. In a large bowl, mix flour, pepper, egg, garlic, soy sauce, and water in a bowl until smooth.
  2. Stir in the grated turnip, carrot and green onion.
  3. Heat half of oil in a large skillet over medium heat (350 degrees F in an electric skillet). Pour about 1/4 cup of batter for each pancake into skillet. Flatten with a fork into a 3-inch circle.
  4. Cook until edges look dry and bottom is golden, about 3-4 minutes. Turn once. Cook until bottom is golden and crispy. Repeat with the remaining batter adding remaining oil as needed. Pancakes will be moist in the center.
  5. Combine dipping sauce Ingredients in a small bowl. Serve with warm pancakes.
  6. Refrigerate leftovers within 2 hours.
Source: http://foodhero.org/recipes/chinese-turnip...

Maple Glazed Turnips

Maple Glazed Turnips

Prep time: 15 minutes
Cooking time: 45 minutes
Makes: 4 cups
Serving Size 1/2 cup

Ingredients

1 Tablespoon margarine or butter
3 Tablespoons maple syrup
1⁄2 teaspoon cinnamon
2 teaspoons lemon juice
3 cups turnips, peeled and diced
2 cups sweet potatoes, cubed

Directions

  1. Melt margarine and add syrup, cinnamon and lemon juice.
  2. Mix turnips and sweet potatoes in a medium casserole dish. Add syrup mixture and stir to coat evenly.
  3. Cover and bake at 400 degrees F for 15 to 20 minutes. Uncover and bake until browned (20 to 30 minutes). Serve hot.
  4. Refrigerate leftovers within 2 hours.
Source: http://foodhero.org/recipes/maple-glazed-t...

Sesame Turnips and Carrots

Sesame Turnips and Carrots

Prep time: 15 minutes
Cooking time: 10 minutes
Makes: 3 cups
Serving Size 3/4 cup

Ingredients

2 medium turnips
2 medium carrots
4 cloves garlic, minced or 1 teaspoon garlic powder
1 Tablespoon oil
2 Tablespoons sesame seeds
3 Tablespoons honey or brown sugar

Directions

  1. Wash, peel (if desired) and cut turnips and carrots into ¼ inch cubes.
  2. Combine all Ingredients in a skillet. Cook over medium-high heat, stirring often until vegetables begin to brown (caramelize).
  3. Refrigerate leftovers within 2 hours.

Notes

  • Honey is not recommended for children under 1 year old.
Source: http://foodhero.org/recipes/sesame-turnips...