Prep 20 mins
Cook 30 mins
I got this from an old cookbook at the library where I work, titled Celebrate the Bounty: Recipes and Rituals to Create Wonderful Feasts for Every Occasion in the Biblical Year, by Amy Appleby and Jerald B. Stone. I want to try it, and to see the nutritional information.
- Wash and pare the turnips. Quarter them and boil 30 minutes, or until tender. Drain off the water and let the turnips stand over low heat to steam off excess moisture. Mash the turnips in the pan and steam off excess moisture again.
- Add the honey to the mashed turnips and fold in the whipped cream. Season with salt and white pepper.
While these were indeed tasty, I had a problem getting rid of all the excess moisture. I drained the turnips, mashed them and left them on the burner to steam, but just kept getting more water in the bottom of the pan. Following Chef*Lee's review, I also used yogurt (as I didn't have any cream on hand) and found the flavor to be lovely. When I make this recipe next, I'm going to try roasting the turnips to avoid extra moisture. Thank you for a delicious addition to my turnip recipes, PinkGrrlyGeek.
These are absolutely wonderful!!! They are sweet, creamy, unique-tasting, and they have a peppery bite!! I used Greek yogurt instead of the whipping cream to keep it lower fat and it tasted great, can't imagine how good these would be with the cream!!!! I learned from preparing turnips to always peel them because the skin can be bitter. I ate these all up in a flash they were sooooooo good!!! Thanks for this awesome recipe!!!