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:

Quickview
169k Calories
2g Protein
11g Total Fat
15g Carbs
3% Health Score
Limit These
Calories
169k
8%

Fat
11g
18%

  Saturated Fat
7g
45%

Carbohydrates
15g
5%

  Sugar
8g
10%

Cholesterol
37mg
12%

Sodium
1323mg
58%

Get Enough Of These
Protein
2g
5%

Vitamin C
47mg
58%

Manganese
0.47mg
23%

Fiber
4g
17%

Potassium
454mg
13%

Vitamin B6
0.21mg
11%

Copper
0.2mg
10%

Folate
35µg
9%

Calcium
86mg
9%

Vitamin A
413IU
8%

Phosphorus
76mg
8%

Magnesium
28mg
7%

Vitamin B1
0.1mg
6%

Vitamin B2
0.09mg
5%

Vitamin B5
0.51mg
5%

Vitamin B3
0.93mg
5%

Zinc
0.68mg
5%

Iron
0.8mg
4%

Vitamin E
0.41mg
3%

Selenium
1µg
3%

Vitamin K
1µg
2%

Vitamin D
0.21µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Restaurant Style Salsa
Golden Sunshine Dairy-Free Pancakes
Roasted Mushrooms with Rosemary and Garlic
Chicken and Vegetable Lo Mein
Andrew Carmellini's Chicken Pot Pie
Mini Fruit Tarts
Saucy Stir-Fry Pork
Eggs in Purgatory
Lemon Blueberry Cheesecake French Toast Streusel Muffins
The Best Chicken Parmesan
Food Trivia

Some yoghurt contain beef or pork gelatin.

Food Joke

You've got your head so far up your ass you can chew your food twice.

Popular Recipes
Graham Cracker Toffee

Pies and Plots

Maple- Tangerine Cranberry Sauce

Recipe Girl

Grilled Halibut Niçoise with Market Vegetables

Epicurious

Lightened Up Chicken Zoodle Soup {Low Carb & Gluten Free}

Sugar Free Mom

Spicy coconut noodle soup

BBC Good Food