Best 6 Turnip Puree With Orange And Nutmeg Recipes
Indulge in the delectable symphony of flavors with our turnip puree, an extraordinary dish that elevates the humble turnip to culinary heights. This savory puree showcases the turnip's inherent sweetness, complemented by a vibrant orange and nutmeg infusion. Its creamy texture, kissed with a hint of orange zest and the warmth of nutmeg, creates a harmonious balance of flavors that will tantalize your taste buds.
Our collection of turnip puree recipes offers a culinary journey that caters to diverse preferences. The classic turnip puree with orange and nutmeg serves as a versatile foundation, allowing you to customize it with your favorite herbs and spices. For a touch of elegance, try the turnip puree with roasted garlic and thyme, where the earthy notes of roasted garlic and the aromatic essence of thyme elevate the puree to a new level of sophistication. If you seek a vegan delight, the vegan turnip puree with coconut milk and curry is a symphony of flavors that combines the richness of coconut milk with the warmth of curry spices, creating a creamy and satisfying dish.
For a delightful twist, explore the turnip puree with blue cheese and walnuts, where the tangy blue cheese and the nutty crunch of walnuts add a layer of complexity and texture. And for a hearty and comforting meal, the turnip puree with sausage and sage is a savory masterpiece that combines the smoky flavors of sausage with the aromatic earthiness of sage, resulting in a dish that warms the soul.
Embark on this culinary adventure and discover the versatility of turnip puree. With its delicate sweetness and endless possibilities for customization, this humble vegetable transforms into a culinary star, ready to impress even the most discerning palate.
BUTTERED TURNIP PUREE
Steps:
- Combine the turnips, milk, thyme and garlic in a medium saucepan. Set over medium heat and partially cover the pan. Bring to a gentle simmer and cook for 20 to 30 minutes, until the turnips are tender-the tip of a paring knife should go through without resistance.
- Drain the turnips, reserving the cooking liquid, and transfer to a food processor (discard the thyme sprigs). Add about 1 cup of the reserved cooking liquid and the butter, season with plenty of salt and pepper and puree until smooth. Add more of the liquid, if necessary. Serve hot.
BUTTERED TURNIP PUREE
Steps:
- Add turnips, milk, thyme and garlic to a medium-sized sauce pot. Set over medium heat and place the lid over the pot so it is just covering. Bring to a gentle simmer and cook for 20 to 30 minutes until tender - the tip of a paring knife should go through without resistance.
- Remove the thyme and remove 2 cups of the liquid. Drain and place turnips back into the same pan and blend using an immersion blender or place to a food processor. Add butter and about 1 cup of the milk cooking liquid and blend. Season with salt and pepper and puree until smooth. Add more of the milk if necessary.
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
TURNIP PUREE WITH ORANGE AND NUTMEG
Provided by Molly O'Neill
Categories weekday, side dish
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Halve the turnips if they are small or quarter them if they are large. Place them in a kettle and cover with cold, unsalted water. Bring to a boil, lower the heat and simmer until they are very tender, about 20 minutes. Drain and pass them through a ricer.
- Place the riced turnips in a large saucepan set over medium heat and cook, stirring occasionally, until some of the liquid has evaporated and they are the consistency of mashed potatoes, about 20 minutes. Stir in the cream, butter, orange juice, orange zest and nutmeg and cook, stirring for 3 to 4 more minutes. Remove from the heat, season to taste with salt and pepper and serve.
Nutrition Facts : @context http, Calories 295, UnsaturatedFat 6 grams, Carbohydrate 34 grams, Fat 17 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 1196 milligrams, Sugar 20 grams, TransFat 0 grams
TURNIPS WITH ORANGE
Kind of a homey recipe that dresses up the ol' turnip a bit, a recipe that comes from the 500 ALL-TIME GREAT RECIPES cookbook, a gift from my partner in the current Cookbook Swap!
Provided by Sydney Mike
Categories Oranges
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat butter & oil in saucepan & cook shallot gently, stirring occasionally, until soft but not colored, about 3 minutes.
- Add turnips to shallot & continue heating.
- Shake pan frequently until turnips start to absorb butter & oil, about 7 minutes.
- Pour orange juice onto turnips, then simmer gently for about 30 minutes, until turnips are tender & OJ is reduced to a buttery sauce.
- Season with salt & pepper, if required.
- Serve hot, garnished with thin slivers of orange zest.
Nutrition Facts : Calories 201.4, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 224.2, Carbohydrate 16, Fiber 2.2, Sugar 10.8, Protein 1.8
MASHED TURNIPS WITH NUTMEG
Categories Vegetable Side Bake Thanksgiving High Fiber Turnip Fall Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 3
Steps:
- Preheat oven to 325°F. Toss turnips and butter in 13 x 9 x 2-inch glass baking dish. Sprinkle turnips with salt and pepper. Cover dish with foil. Bake until tender, about 1 hour. Remove from oven and mash coarsely. Stir in nutmeg. Season to taste with salt and pepper.
Tips:
- Choose the right turnips: Look for turnips that are small and firm, with smooth skin and no blemishes. Avoid turnips that are large, soft, or have cracks or bruises.
- Peel the turnips thinly: Use a sharp knife or vegetable peeler to remove just the outer layer of skin from the turnips. This will help to preserve the turnips' nutrients and flavor.
- Cook the turnips until they are tender: You can boil, steam, or roast the turnips until they are soft enough to puree. Boiling is the quickest method, but roasting will give the turnips a more caramelized flavor.
- Use a food processor or blender to puree the turnips: Once the turnips are cooked, transfer them to a food processor or blender and puree until smooth. You can add a little bit of milk or cream to help the puree achieve a smooth consistency.
- Season the puree to taste: Add salt, pepper, nutmeg, and orange zest to taste. You can also add other herbs and spices, such as thyme or rosemary.
Conclusion:
Turnip puree is a versatile and delicious dish that can be served as a side dish or a main course. It is a good source of vitamins, minerals, and fiber. The orange and nutmeg add a sweet and savory flavor to the puree, making it a perfect accompaniment to roasted meats or grilled fish. Whether you are looking for a healthy and flavorful side dish or a comforting main course, turnip puree is a great option.
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