Best 5 Maggie Mahoneys Turnips Recipes
**Discover the Versatile Delight of Maggie Mahoney's Turnips: A Culinary Journey Through Taste and Tradition**
In the realm of culinary delights, Maggie Mahoney's turnips stand as a testament to the transformative power of simple ingredients. These humble roots, often overlooked in the vast array of vegetables, are elevated to a symphony of flavors in this collection of carefully curated recipes. From the classic Southern-style turnips with their savory-sweet balance to the innovative roasted turnip fries with a hint of spice, each dish showcases the versatility of this often-underrated vegetable. Join us on a culinary adventure as we explore the delectable world of Maggie Mahoney's turnips, where tradition meets innovation, and every bite tells a story.
SOUTHERN TURNIP SUPREME
I discovered this while living in Tennessee. The recipe is very simple, and it tastes great!
Provided by Jenka
Categories Side Dish Vegetables
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.
- Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 8.2 g, Cholesterol 17.2 mg, Fat 5.9 g, Fiber 2 g, Protein 4.8 g, SaturatedFat 3.7 g, Sodium 160.9 mg, Sugar 4.3 g
MAGGIE MAHONEY'S TURNIPS
I don't know who Maggie was, I think I got this recipe years ago from Gourmet Magazine, it has been a holiday staple on my table. The best turnips I've tasted.
Provided by chefwally
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 300 degrees.
- Place turnips in stock pot, cover with water and bring to a boil.
- Saute onions in 2 Tablespoons butter till translucent.
- In another pan saute bacon till crisp.
- Using a ricer, rice turnips into another pot.
- Add onions, bacon, rest of butter, cream, maple syrup, garlic, salt and pepper.
- Stir to combine.
- Put in a casserole dish with four strips of uncooked bacon across the top.
- Bake for 1 hour.
Nutrition Facts : Calories 867.4, Fat 56.6, SaturatedFat 26.9, Cholesterol 120, Sodium 1150.7, Carbohydrate 81.1, Fiber 13.3, Sugar 54.7, Protein 14.7
THE BEST EVER TURNIPS
Steps:
- Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.
- Melt 8 to 12 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.
- Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.
PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
Steps:
- Peel, wash, and quarter turnips.
- Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
- Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
BRAISED FRESH BLACK-EYED PEAS WITH BABY TURNIPS
Fresh black-eyed peas, still in their pods, are a pretty pale green, with a gorgeous purple-black O-ring on each tiny pea. They're tender and creamy and snappy - with an earthy flavor that goes well with the mint, pepper and turnips in this shallow braise - and they cook in just minutes unlike their wintered-over chalky, drab dried counterparts. I love them when they come in fresh at the market, and also love the so-called chore of shucking them. The chance to sit for a minute and watch the world go by while shelling a big pile of fresh peas will always leave you feeling glad you did.
Provided by Gabrielle Hamilton
Categories dinner, lunch, main course, side dish
Time 9h
Yield 4 servings
Number Of Ingredients 6
Steps:
- Remove the green tops from the turnips, and cut the turnips into quarters or sixths depending on size. Separate leaves from stems and discard stems; wash leaves.
- Melt 2 tablespoons butter in a 3- to 4-quart shallow stovetop braiser over medium heat. Sweat onion in butter for 1 minute, until translucent. Add turnips and sweat 2 minutes, until glossy and starting to "shine."
- Run a knife through the leaves once, maybe twice, and add to the pot. Season with a healthy pinch of salt and stir until leaves are also starting to sweat and wilt.
- Add peas and 1 cup of water. Season with two large pinches of salt (restaurant-chef pinches, not home-cook pinches). Cover. Reduce heat. Simmer for approximately 10 minutes.
- Stir. Add 1 cup water. Add pinch salt. Re-cover. Simmer for 10 more minutes.
- Stir. Simmer for 10 to 15 more minutes, or until beans are cooked and soft and starchy inside, turnips are cooked and water has turned grayish purple. Taste for salt and season. Let cool completely on stovetop with heat off.
- Cover and refrigerate overnight to allow everything to meld and settle. Serve the next day, reheated over low until tepid, stirring in remaining 2 tablespoons of butter to melt gently into the broth. Finish with a shower of fresh mint and ground black pepper.
Tips:
- Choose the right turnips: Look for turnips that are small, firm, and have smooth skin. Avoid turnips that are large, soft, or have blemishes.
- Peel the turnips thinly: To avoid wasting the turnip's flesh, use a sharp knife to peel the skin off thinly.
- Boil the turnips until tender: Boiling is the simplest way to cook turnips. Bring a pot of water to a boil, add the turnips, and cook for 10-15 minutes, or until tender.
- Roast the turnips for a caramelized flavor: Roasting turnips brings out their natural sweetness. Toss the turnips with olive oil, salt, and pepper, and roast at 425°F for 25-30 minutes, or until tender and caramelized.
- Mash the turnips for a creamy side dish: Mashed turnips are a delicious and comforting side dish. Boil or roast the turnips until tender, then mash them with butter, milk, and seasonings.
- Use turnip greens in salads or soups: Turnip greens are the leaves of the turnip plant. They are packed with nutrients and can be used in salads, soups, or stir-fries.
Conclusion:
Turnips are a versatile and delicious vegetable that can be enjoyed in many different ways. Whether you boil them, roast them, or mash them, turnips are a great addition to any meal. They are a good source of vitamins, minerals, and fiber, and they can help you stay healthy and energized. So next time you're looking for a new vegetable to try, give turnips a chance. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
