Add a new holiday receipe to your family traditions as an alternative to potatoes.
- 2 lbs. turnips, peeled and chopped
- ¼ cup butter, divided
- 1 small onion
- 1½ cup shredded white cheddar cheese, divided
- ½ tsp salt
- ½ tsp black pepper
- 2 Tbsp lemon juice
- ¹/3 cup Italian bread crumbs
- In a saucepan, cover turnips with water. Bring to a boil; cook 20 minutes or until tender. Drain well.
- Transfer to a large bowl and mash with a potato masher.
- Melt 1 tablespoon of butter in a skillet over medium heat. Add onion and saute for 3 minutes or until tender.
- Add onion, milk, 1 cup cheddar cheese, salt, pepper, and remaining 3 tablespoons of butter to mashed turnips. Stir to combine.
- Spoon into a lightly greased 11×7 inch (2 qt) baking dish. Sprinkle evening with bread crumbs and remaining ½ cup of cheddar cheese.
- Bake at 350°F for 30 minutes or until brown.
Handling & Storage
Choose turnips that are heavy for their size and still have fresh leaves attached. Small to medium size turnips are sweetest.
Refrigerate turnips in a plastic bag for use within 3 days. Turnips may become bitter with prolonged storage.
Before cooking, wash and peel the skin with a vegetable peeler, Then, trim off roots and tops.
Total Fat: 17.4 g
Saturated Fat: 11 g
Trans Fat: 0.0 g
Cholesterol: 50 mg
Sodium: 624 mg
Total Carbohydrates: 16.1 g
Dietary Fiber: 3.0 g
Sugars: 7.4 g
Protein: 9.4 g