Peel and cube an equal amount of turnips, potatoes, and tart apples (such as Granny Smith). Put in a pan with water to cover. Bring to a boil and cook until potatoes are tender. Drain and dry over heat. Mash until well mixed, it doesn't have to be completely smooth. Add a dollop of butter and 1/4 to 1/2 cup cream. Stir thoroughly. Season to taste with salt, pepper and nutmeg. Serve with lots of butter. This goes especially well with pork or sausages.
1 - 2 lbs turnips, thinly sliced pepper to taste 1 clove garlic 1/2 cup milk or cream 1 tblsp butter or more 1/4 cup cheese, grated 1 tblsp parsley, minced 1/4 cup bread crumbs
Steam the turnip slices for 3 to 4 minutes. Rub a shallow baking dish with the garlic clove cut in half. Then butter the dish. Make a layer of half of the turnips. Sprinkle with parsley and pepper. Add the rest of the turnips in another layer. Pour the milk or cream over all. Sprinkle with the cheese and bread crumbs, and dot with shavings of butter. Bake in a 375 F oven for 40 minutes. Serve hot or warm.
2 cups stock (vegetable or chicken) 3 cups peeled, cubed turnips 1/4 cup minced onion 2 cloves garlic, minced salt and black pepper to taste 1 1/2 tablespoons sour cream 1/2 cup shredded sharp Cheddar cheese chopped fresh parsley for garnish (optional)
Directions 1. Stir the stock, turnips, onion, and garlic in pot, and boil the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes. 2.Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded cheese and parsley. Broil until cheese is bubbly.