Sweet and Buttery Turnips Recipe - Allrecipes.com
  • READY IN 45 mins

Sweet and Buttery Turnips

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"This recipe has turned into a regular at our house, and is requested by family members as a traditional addition to our holiday meals. You can't go wrong with this one!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Place turnips into saucepan and fill with enough water to cover them. Bring to a boil, and cook until tender, about 20 minutes. Drain. Add butter to the hot turnips and mash with a potato masher or whisk. Once the butter has melted in, stir in the sour cream, half-and-half, brown sugar, nutmeg, salt and pepper. Mash to your desired consistency. I always undermash for a chunkier outcome. Cover and keep in a warm oven until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2006

The previous recipe by "themeese" clearly states that she believes that "it was not the recipes fault" and that it was in fact a bad crop. Leaving 1 star reflected a very bad recipe on the publishers part and was unfair. Please try for yourself, enjoy!

Most Helpful Critical Review
Aug 31, 2006

Well, I learned a lesson today. If the turnips you grew in your garden came out kinda small, tough, and strong, not even a generous dose of fat and sugar will magically make them edible! I will have to revist this idea with store-bought turnips and see if I can give it more stars. The concoction I wound up with hit the trash can PDQ. I don't think it is the recipe's fault. You shouldn't go wrong with sour cream and brown sugar!


14 Ratings

Jun 23, 2008

I used half the sugar and butter, and milk instead of cream, and it still came out plenty sweet-n-buttery. I really like the unusual flavor combo, but will do it with still less sugar next time.

Feb 09, 2009

So I In the spirit of adventure and because they were dirt cheap, I bought some turnips and now I know why there's, like, 5 recipes for turnips. Half the receipes on this site call for a half pound of bacon and copious amounts of butter. No kidding. Even with the added spices and mashing -- no matter how I wished them to be like mashed potatoes these suckers had a life of their own. They retained their diced shape -- no matter how much mashing I subjected them to. The hubster, a man who claims to love vegetables and would like to go vegetarian but in reality will only eat maybe 3 vegetables (green beans, cauliflower (raw only) and I'm hard pressed for third vegetable), was very adventurous in his forkfuls...and I had to call it early -- Dear God Man! Back away from the turnips! I still gave the receipe 4 stars as it's not the recipe, we just don't dig turnips.

Jan 30, 2006

Didn't really care for the combination of flavors in this dish. I would leave out the brown sugar and nutmeg next time. Not sure about the sour cream, but might try adding a little to my usual way of coursely mashing turnips and carrots, with butter and seasonings. The carrots add a sweeter flavor and no need for sugar.

Dec 14, 2008

I liked it, however, following the recipe to the letter was too much liquid in the bowl. I will definately make this again and cut back the liquid a bit. Thanks for the recipe!

Dec 30, 2009

This recipe was a hit at all 3 Christmas dinners that I had to prepare! I did cut back on the liquid, adding the cream slowly until I achieved the desired consistency. I even had Turnip haters asking for more.

Oct 17, 2005

Pretty good. My husband who is not a fan of turnips actually liked this one. Thank you for sharing.


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  • Calories
  • 426 kcal
  • 21%
  • Carbohydrates
  • 48.3 g
  • 16%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 314 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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