Turnip Recipes
1.  Sweet and Buttery Turnips

Ingredients

• 2 pounds turnips, peeled and cubed
• 1/2 cup butter
• 1 cup sour cream
• 1/2 cup half-and-half cream
• 1 cup brown sugar
• 1 pinch ground nutmeg
• salt and pepper to taste

Directions

1. Place turnips into saucepan and fill with enough water to cover them. Bring to a boil, and cook until tender, about 20 minutes. Drain. Add butter to the hot turnips and mash with a potato masher or whisk. Once the butter has melted in, stir in the sour cream, half-and-half, brown sugar, nutmeg, salt and pepper. Mash to your desired consistency. I always undermash for a chunkier outcome. Cover and keep in a warm oven until ready to serve.

2.  Carrot Turnip Casserole

Ingredients

• 1 (8 ounce) package instant stuffing mix
• 1 turnip, chopped
• 2 pounds carrots, chopped
• 2 tablespoons butter, melted
• 2 tablespoons brown sugar
• 1 (8 ounce) package processed cheese food, shredded
• 2 tablespoons milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Prepare the stuffing according to package directions.
3. Place turnip and carrots in a pot with enough water to cover, and bring to a boil. Cook until tender. Drain, and mash. Mix in butter and brown sugar until melted.
4. Place processed cheese food in a microwave-safe bowl, and melt in the microwave. Stir in milk, and mix into the mashed vegetables. Transfer to the prepared casserole dish. Top with the stuffing.
5. Bake 20 minutes in the preheated oven, until golden brown.

3.  Turnip Salad

Ingredients

• 4 turnips, peeled and chopped
• 1 bunch green onions, chopped
• 2 Granny Smith apples - peeled, cored and chopped
• 4 slices canned pineapple, chopped
• 1/2 cup white sugar
• 1/4 cup vegetable oil
• 1 tablespoon water
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Bring a large pot of salted water to a boil. Add turnips and cook until tender but still firm, about 15 minutes. Drain, and cool.
2. In a large bowl, combine the turnips, green onions, apples, pineapple and sugar. Stir to evenly coat with the sugar.
3. Whisk together the oil, water, salt and pepper. Pour dressing over fruit and vegetables. Toss and refrigerate overnight.