Recipe by Mayumi
"What I love about this recipe is how affordable all the ingredients are and how easy it is to throw together. For a college student who doesn't like to eat out much, like me, those two things are definitely what I'm looking for. Enjoy! If you're looking for a way to add more vegetables, throw in some diced carrots and chopped celery; add when you toss the turnips in."
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turnips, cut into cubes
heavy whipping cream
grated Parmesan cheese
green onion, minced
salt to taste
ground black pepper to taste
Half of the recipe was made with Parmesan cheese, the other half without. Used soy milk instead of cream. Both halves were delicious!
This is my first time eating a turnip in my whole life and I absolutely love this recipe! I'm trying to expand my vegetable horizon and I've always been curious about turnips. Try this! I soaked the cubed turnips in milk first, as I read somewhere that it makes the turnips less bitter. There was absolutely no bitterness! I didn't have parsley so I added some dried cilantro flakes (like another reviewer) and some dried chives. DELICIOUS! I will eat this all the time!
This was delicious, but I found the garlic cooked much faster than the recipe suggested and the turnips much slower. I cubed my turnips quite small, but would make them even smaller next time so they have more chance of being cooked through, and I won't add the parmesan until I'm just about finished as it made the pot difficult to clean!
Nice change from usually having pureed (mashed) turnips. Used 1/2 cup whole milk (had no cream on hand) and only put about 2 tbsp of grated parmesan, therefore, not as creamy as it should be, but still had a great taste! Plus, really easy to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Homestyle Turnips
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 229
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