Creamed Turnips
Creamed Turnips is a gluten free, lacto ovo vegetarian, and primal recipe with 6 servings. For 85 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This side dish has 178 calories, 3g of protein, and 12g of fat per serving. If you have white pepper, black peppercorns, turnips, and a few other ingredients on hand, you can make it. 179 people found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Simply Recipes. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so great. Similar recipes include Creamed Turnips, Creamed Turnips With Their Greens, and Roasted Beef Tenderloin With Creamed Chard, Turnips & Marchand.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
2 bay leaves
6 black peppercorns
1/2 cup heavy cream
1 tablespoon kosher salt, plus 1 teaspoon
Freshly grated nutmeg to taste
3 pounds turnips
2 Tbsp unsalted butter
1 teaspoon white pepper
Equipment:
potato masher
cheesecloth
sauce pan
pot
Cooking instruction summary:
1 Peel and cut the turnips into large chunks. In a large saucepan of boiling water, add the tablespoon of salt, the peppercorns, cloves and bay leaves. You may want to tie the spices into a sachet or cheesecloth bag — this makes it easier to remove them later. Boil turnips until tender, 15 to 20 minutes, then drain and remove the spices. 2 Return the turnips to the pot they boiled in and add the cream. Turn the burner to medium-low. Bring this to a gentle simmer and mash the turnips with a potato masher. Add the white pepper, the teaspoon of salt and freshly grated nutmeg to taste and serve at once.
Step by step:
1. 1 Peel and cut the turnips into large chunks. In a large saucepan of boiling water, add the tablespoon of salt, the peppercorns, cloves and bay leaves. You may want to tie the spices into a sachet or cheesecloth bag — this makes it easier to remove them later. Boil turnips until tender, 15 to 20 minutes, then drain and remove the spices. 2 Return the turnips to the pot they boiled in and add the cream. Turn the burner to medium-low. Bring this to a gentle simmer and mash the turnips with a potato masher.
2. Add the white pepper, the teaspoon of salt and freshly grated nutmeg to taste and serve at once.
Nutrition Information:
covered percent of daily need
