Turnip recipes from our Agriculture Supported Communities program.

Mashed Root Vegetables with Horseradish
Adapted from Gourmet Today by Ruth Reichl

1 pound turnips, peeled and cut into ½-inch pieces
1 ½ pounds potatoes
¼ cup heavy cream
4 tablespoons butter
2-3 tablespoons finely grated peeled fresh horseradish or drained bottled horseradish

Cook turnips in a 4-quart pot of boiling salted water for 10 minutes.

Meanwhile, peel potatoes and cut into 1/2 –inch pieces.

Add potatoes to pot and boil until all vegetables are tender, 10-12 minutes more.

Meanwhile, heat cream, butter, and horseradish (to taste) in a small saucepan over low heat, stirring occasionally, until butter is melted and mixture is hot. Remove from heat and cover to keep warm.

Drain vegetables, return to pot, and heat over high heat, shaking pot, until any excessliquid has evaporated, about 30 seconds. Remove from heat and our cream mixture through a fine-mesh sieve into vegetables; press hard on solids for more horseradish flavor if desired. Add ½ teaspoon salt and ¼ teaspoon pepper and mash vegetables with a potato masher until smooth, with some small pieces remaining. Season with additional salt and pepper if needed.

Serves 4


To Braise and Glaze Turnips
Adapted from Gourmet Today by Ruth Reichl

Peel the turnips and cut into 8 wedges each. (If using smaller turnips, cut them into quarters.) Melt 2 tablespoons unsalted butter in a heavy saucepan, add the turnips, 1 cup chicken broth or water, 1 teaspoon sugar, ½ teaspoon salt, and ¼ teaspoon black pepper, and bring to a boil. Reduce the heat and simmer, covered, until the turnips are tender, 10 to 15 minutes. Transfer the turnips to a bowl with a slotted spoon and boil the cooking liquid until reduced to a glaze, about 3 to 4 tablespoons. Return the turnips to the pan and simmer until just heated through. Season with salt and pepper and sprinkle with fresh parsley, then serve.

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