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Turnip roots can be served in many dishes as potatoes would be used, such as in this au gratin. (By Kevin G. Gilbert/Staff Photographer / November 27, 2012) |
Slice turnips thinly and quarter slices.
Put salt and sugar in 1 quart water over medium heat. Cook turnips for 15 minutes or until fork tender. Drain.
In saucepan over medium heat, melt butter. Add flour and blend. Gradually stir in milk until sauce thickens. Stir in cheese, pepper and nutmeg. Turn off heat.
Layer turnips in a 1 1/2-quart casserole and cover with the cheese sauce. Sprinkle with bread crumbs, if using.
Bake until brown, approximately 30 minutes.
— Recipe adapted by Chris Copley, Herald-Mail assistant Lifestyle editor
Turnip-and-potato mashies
2 medium turnips
6 medium potatoes
1/4 cup butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce or chili powder
Without peeling, slice turnips and potatoes into 1/4-inch slices. Cook for 15 minutes in boiling water until fork tender. Drain.
Mash with potato masher or mixer, but do not overmash. Small chunks are OK.
Stir in remaining ingredients, taste and adjust seasoning.
— Recipe adapted by Chris Copley, Herald-Mail assistant Lifestyle editor
Put salt and sugar in 1 quart water over medium heat. Cook turnips for 15 minutes or until fork tender. Drain.
In saucepan over medium heat, melt butter. Add flour and blend. Gradually stir in milk until sauce thickens. Stir in cheese, pepper and nutmeg. Turn off heat.
Layer turnips in a 1 1/2-quart casserole and cover with the cheese sauce. Sprinkle with bread crumbs, if using.
Bake until brown, approximately 30 minutes.
— Recipe adapted by Chris Copley, Herald-Mail assistant Lifestyle editor
Turnip-and-potato mashies
2 medium turnips
6 medium potatoes
1/4 cup butter
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce or chili powder
Without peeling, slice turnips and potatoes into 1/4-inch slices. Cook for 15 minutes in boiling water until fork tender. Drain.
Mash with potato masher or mixer, but do not overmash. Small chunks are OK.
Stir in remaining ingredients, taste and adjust seasoning.
— Recipe adapted by Chris Copley, Herald-Mail assistant Lifestyle editor
