Honey Creamed Turnips Recipes

Steps:

• Wash and pare the turnips. Quarter them and boil 30 minutes, or until tender. Drain off the water and let the turnips stand over low heat to steam off excess moisture. Mash the turnips in the pan and steam off excess moisture again.
• Add the honey to the mashed turnips and fold in the whipped cream. Season with salt and white pepper.

Steps:

• In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

Steps:

• Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
• Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
• Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Steps:

• Preheat oven to 425°F.
• Bring large pot of lightly salted water to boil. Blanch the turnips for 3 minute.
• Drain and rinse with cold water. Lightly towel dry the turnips.
• Toss turnips, onions, leeks, garlic and thyme in oil in a large bowl. Spread on a baking sheet or dish in a single layer. Roast in preheated oven for approximately 1 hour, stirring and turning every 15 minute or so until browned evenly.
• Place roasted vegetables in a soup pot. Add 3/4 cup of water to pan vegetables were roasted in, scrape bits and juices and add to soup pot.
• Add the stock, milk, cream and salt to pot. Bring almost to boil and partially cover. Reduce heat to simmer an cook for about 30 min or until turnips are quite tender. In a blender, puree the soup in batches.
• Strain through food mill or strainer to create creamy fine consistency.
• Serve with Honey Cream.
• Honey Cream: Mix ingredients from above together well.

Steps:

• Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander.
• In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat.
• Chop shallots. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened.
• Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes.
• Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes.
• Pour sauce through a sieve into a large heavy saucepan and discard solids.
• Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
• Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
• Garnish turnips with parsley.

Steps:

• Cook turnips until just barely tender-not soft but a little firm.
• Drain.
• Melt butter and mix in flour.
• Add 1/2 and 1/2 cream add shredded cheese.
• Mix into turnips.
• Top with chives.

Steps:

• Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander. Chop shallots.
• In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking constantly to prevent lumps. Reduce heat to moderately low and simmer sauce, whisking occasionally, 15 minutes. Pour sauce through a sieve into a large heavy saucepan and discard solids. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
• Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
• Garnish turnips with parsley.