Mashed Turnips, Baked Turnips, Browned Parsnips

Mashed Turnips

  • 7 turnips
  • 8 oz milk
  • 2 Tbsp. butter or margarine
  • salt & pepper to taste

Wash and peel the turnips and cut them into quarters. Place cut up turnips in a saucepan and cover with salted water. Bring water to a boil, reduce heat and cover pan and cook turnips about 35–40 minutes until they are fork tender. Remove from stove and drain water. Then rinse and again drain the turnips. Place cooked turnips in a large bowl. Add the milk and butter and mash to desired consistency. Add salt and pepper to taste.

Baked Turnips

  • 1 large turnip
  • 2 large apples
  • 2 tbsp. butter or margarine
  • 2 tbsp. brown sugar
  • 1 sprinkle of ground cinnamon
  • salt & pepper to taste
  • ¼ cup flour
  • ¼ cup brown sugar
  • 2 Tbsp. softened butter

Wash and peel the turnip and cut into cubes. Wash and peel the apples, core the apples and dice them. Preheat oven to 350 degrees F. Spray 8×8 baking pan with cooking spray. Place the turnip in a saucepan and cover with salted water. Bring water to a boil, cover saucepan, reduce heat and simmer the turnip until tender, about 25 minutes. Drain and rinse the turnip and drain again. Place cooked turnip in a bowl, add 2 tablespoons of the butter or margarine the salt and the pepper and mash together until mixture is smooth. In another bowl toss the apples with 2 tablespoons of brown sugar and a sprinkle of cinnamon.

Spread one half of the turnip mixture in the bottom of the prepared baking pan. Top this turnip mixture with half the apple mixture. Add the rest of the turnip mixture over the apples and finish layering with the rest of the apple mixture. In a small bowl mix together the remaining ¼ cup of brown sugar, ¼ cup flour and 2 tablespoons of softened butter. Mix this topping until it becomes coarse crumbs. Sprinkle the topping over the casserole. Place baking pan in preheated over and bake about 1 hour until casserole is bubbly and ingredients are thoroughly cooked.

Browned Parsnips

  • 6 parsnips ½ cup flour
  • ½ teas seasoned salt
  • ¼ lb. butter or margarine
  • ¼ cup milk

Clean and peel the parsnips and cut them lengthwise into quarters. Place the parsnips in a large saucepan and cover them with salted water. Cover the pan, bring the water to a boil and boil the parsnips over medium-high heat until fork tender, about 10 minutes. Drain and rinse the parsnips and drain again. Place the flour and seasoned salt in a plastic zip bag. Place the milk in a shallow bowl.

Dip the parsnips in the milk and then place them in the bag with the seasoned flour and shake to coat the parsnips. Melt the butter or margarine in a large skillet over medium-high heat. When the butter or margarine begins to sizzle add the parsnips. Cook the parsnips, stirring occasionally, until all sides are golden brown. Remove from skillet and drain on paper towels.