Best 7 Mashed Turnips With Caraway Recipes

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In the realm of culinary delights, few dishes can rival the heartwarming comfort of mashed turnips with caraway. This classic European dish, often served as a delectable side or a hearty main course, offers a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned chef or a novice cook seeking a culinary adventure, this comprehensive guide will provide you with all the necessary knowledge and step-by-step instructions to create a masterpiece of mashed turnips with caraway.

Embark on a culinary journey as we explore a variety of recipes, each adding a unique twist to this classic dish. From the traditional German rendition featuring aromatic caraway seeds and creamy butter to a lighter, modern interpretation infused with herbs and roasted garlic, these recipes cater to diverse palates and dietary preferences. Discover the secrets of creating a smooth, velvety texture that melts in your mouth, while retaining the turnips' natural sweetness. Learn how to balance the flavors of caraway, butter, and seasonings, ensuring that each ingredient harmonizes perfectly.

Whether you prefer a simple, rustic dish or a more elaborate presentation, this guide has something for everyone. With detailed instructions, helpful tips, and beautiful photography, you'll be guided through the process of selecting the best turnips, preparing them for cooking, and achieving the perfect consistency. So, gather your ingredients, prepare your kitchen, and get ready to embark on a culinary adventure that will leave your taste buds singing with joy.

Check out the recipes below so you can choose the best recipe for yourself!

MASHED TURNIPS AND SAGE



Mashed Turnips and Sage image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 7

4 large turnips, peeled and cubed
1 large russet potato, peeled and cubed
3 tablespoons butter
2 shallots, chopped
2 tablespoons chopped fresh sage
1 cup milk
Kosher salt and freshly ground pepper

Steps:

  • Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
  • In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
  • Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.

MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS



Mashed Yellow Turnips with Crispy Shallots image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
  • Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
  • In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
  • Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
  • Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

MASHED PEPPERY TURNIPS



Mashed Peppery Turnips image

I created this recipe in an attempt to use up a great turnip harvest from our garden, and to lighten up one of our favorite dishes. By using turnips in place of potatoes, I made a low-carb side. Now we rarely serve plain mashed potatoes! -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 medium turnips (about 1 pound), peeled and cut into 1-1/4-in. pieces
1 large potato (about 3/4 pound), peeled and cut into 1-1/4-in. pieces
2 tablespoons reduced-fat cream cheese
1 tablespoon butter
1 tablespoon minced fresh parsley
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon chili powder
1/8 teaspoon ground chipotle pepper

Steps:

  • Place turnips, potato and enough water to cover in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pan., Mash vegetables to desired consistency. Stir in remaining ingredients.

Nutrition Facts : Calories 140 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 608mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CLASSIC MASHED TURNIPS



Classic Mashed Turnips image

First, you need to know what is a turnip. It is dark yellow and dark purple waxy vegetable. A rutabaga is a white and bright purple thing. Second this is a classic. I like to taste my food for what it is. I don't want to taste 20 other things.

Provided by Chef RobinSmith

Categories     Canadian

Time 30m

Yield 1/2 cup, 4 serving(s)

Number Of Ingredients 3

1 turnip
1 -2 tablespoon sugar
1 -2 tablespoon gravy, made from home stock of the meat you are eating with these turnip

Steps:

  • Peel and cut turnip like you would for mashed potatoes.
  • Put in pot of water until covered and your sugar. Turnips can be very bitter so the sugar takes the bitter out. Cook until fork tender. Drain. Mash like you would potatoes. Use gravy instead of milk or whatever you mash your taters with. Enjoy!

Nutrition Facts : Calories 26.2, Fat 0.2, SaturatedFat 0.1, Sodium 93.1, Carbohydrate 6, Fiber 0.6, Sugar 4.3, Protein 0.4

PATTY'S MASHED TURNIPS



Patty's Mashed Turnips image

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

7 large turnips
1 cup milk
2 tablespoons butter
salt to taste
ground black pepper to taste

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

MASHED GARLIC TURNIPS



Mashed Garlic Turnips image

For those of you who don't like or haven't tried turnip. Great with a steak, a roast, or chops. From: 500 Low-Carb Recipes by Dana Carpender

Provided by Nana Lee

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs turnips, peeled and cut into chunks
8 garlic cloves, peeled and sliced
2 tablespoons butter
2 tablespoons prepared horseradish
1 teaspoon salt or 1 teaspoon seasoning salt
1/2 teaspoon pepper
1/8 teaspoon ground nutmeg
3 tablespoons chopped fresh chives

Steps:

  • Place the turnips and the garlic in a saucepan with a tight-fitting lid.
  • Add water to fill about halfway, cover, and place over medium-high heat.
  • Bring to a boil, turn down the burner, and simmer until quite soft (about 15 minutes).
  • Drain the turnips and garlic very well.
  • Using a potato masher, mash the turnips and garlic together.
  • Stir in the butter, horseradish, salt, pepper, and nutmeg, and mix well.
  • Just before serving, stir in the chives.
  • Each serving has 10 grams of carbohydrates and 2 grams of fiber, for a total of 8 grams of usable carbs and 2 grams of protein.

MASHED TURNIPS WITH CARAWAY



Mashed Turnips with Caraway image

Discover turnips in a whole new way. Something about caraway seeds enhances the taste of the turnip. Kids will enjoy this one, too!

Provided by Cookin' Canuck

Categories     Vegetable Side Dishes

Time 30m

Yield 6

Number Of Ingredients 5

2 pounds turnips, peeled and cubed
2 tablespoons butter
2 teaspoons caraway seeds
salt and pepper to taste
ΒΌ cup heavy cream

Steps:

  • Place the turnips in a pot and cover with water; bring to a boil over high heat and cook until turnips turn yellowish orange and are soft, 10 to 12 minutes. Drain water, leaving turnips in the pot.
  • Stir the butter and caraway seeds into the turnips. Season to taste with salt and pepper. Use a potato masher to mash turnips to desired consistency. Stir in the cream and mash again, blending well.

Nutrition Facts : Calories 112.9 calories, Carbohydrate 10.4 g, Cholesterol 23.8 mg, Fat 7.8 g, Fiber 3 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 132.5 mg, Sugar 5.8 g

Tips:

  • Choose the right turnips: Look for small, young turnips with smooth skin and no blemishes. Avoid turnips that are large or have a rough texture, as they may be woody or bitter.
  • Peel the turnips: Use a vegetable peeler to remove the skin from the turnips. Be careful not to peel off too much of the flesh, as this will reduce the amount of nutrients in the dish.
  • Boil the turnips: Place the turnips in a pot of boiling water and cook until they are tender. The cooking time will vary depending on the size of the turnips, but it should take about 10-15 minutes.
  • Mash the turnips: Once the turnips are cooked, drain them and mash them with a potato masher or a fork. You can also use a food processor to get a smoother consistency.
  • Season the turnips: Add salt, pepper, and other seasonings to taste. You can also add butter, milk, or cream to make the turnips more creamy.
  • Serve the turnips: Mashed turnips can be served as a side dish with roasted chicken, pork, or beef. They can also be used as a filling for pies or casseroles.

Conclusion:

Mashed turnips are a delicious and versatile dish that can be enjoyed in many different ways. They are a good source of vitamins and minerals, and they are also low in calories and fat. If you are looking for a healthy and flavorful side dish, mashed turnips are a great option.

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