About Walt Trumble Expertise Vegetarian Cooking. I am a retired vegetarian Chef who spent 25 years designing menus and cooking for Vegetarians, Lacto Ovo vegetarians, Vegans and Low Fat dieters. Having been a vegetarian myself for over 25 years I have developed a data base of over 5,000 recipes to tempt the palette of even the most discerning vegan.
Question Hi Walt, can you share with me a good recipe for mashed turnips? I am making Thanksgiving dinner for 12 - 14 people, and have never made turnips before. Thank you for any help that you can offer, regards, Ken.
Answer Hi Ken;
Here are 3 good turnip recipes, I find that turnips with a few potatoes make the best combo!
2 lb all-purpose potatoes; peeled
1 lb turnips; peeled
1/4 c soy milk
1/2 c shredded cheddar soy cheese
1/4 c butter or margarine
1 ts Tabasco® pepper sauce
1/2 ts salt
In 5-quart saucepan, over high heat, heat potatoes, turnips and water to
cover. Bring to a boil and reduce heat to low; cover and simmer 25-30
minutes until vegetables are tender. Drain. Return vegetables to saucepan,
heat over high heat a few seconds to eliminate any excess moisture, shaking
saucepan to prevent sticking.
In small saucepan, over medium heat, bring milk to simmer. In large bowl,
mash vegetables. Stir in warmed milk, cheddar cheese, butter, Tabasco pepper sauce and salt.
These may be made up to 2 days in advance and reheated in microwave, or in
double boiler, above simmering water.
3 oz turnips; sliced 1/4-inch
-thick
3 oz lima beans; cooked
2 tb chives; minced
1 ts curry
1 ts soy sauce
1/2 ts salt
2 tb soy oil
1 1/2 oz walnuts; chopped
3 oz soybean sprouts
Preheat oven to 375 degrees. Lightly grease 4 x 8
baking pan with soy oil. Steam turnips. Combinelima
beans, chives, curry, soy sauce, salt andsoy oil in a
blender with 2 ounces water. Pureeuntilsmooth. Combine
all ingredients together and mix well. Transfer to
baking pan and cook for 15 minutes.
---------- Recipe via Meal-Master (tm) v8.x [from Now You're Cooking!]
1 ts butter or stick margarine
4 c julienne-cut turnips;
-(3-inch)
(about 1 1/2 pounds)
1 tb water
1/4 ts salt
1/4 ts black pepper
2 tb brown sugar
4 ts chopped fresh chives
1. Melt butter in a nonstick skillet over medium heat. Add turnips, water
,
salt, and pepper; toss to combine. Cover and cook 5 minutes or until
turnips are crisp-tender; stir in sugar. Increase temperature to
medium-high; cook, uncovered, 10 minutes or until golden brown; stir mixtur
e
occasionally. Sprinkle salad with chives. Yield: 4 servings (serving size
:
about 1/2 cup).
