Creamy Homestyle Turnips

Creamy Homestyle Turnips

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."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

35 m servings 318 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 318 kcal
  • 16%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 17.7g
  • 6%
  • Protein:
  • 7.2 g
  • 14%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 365 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Melt butter in a saucepan over medium heat. Cook and stir garlic in melted butter until browned, about 5 minutes. Stir turnips into the butter and garlic; cook and stir until just beginning to soften, 7 to 10 minutes. Add cream and Parmesan cheese to the turnip mixture; bring to a simmer and cook, stirring regularly, until the liquid thickens, 10 to 15 minutes. Stir green onion, oregano, parsley, salt, and black pepper into the turnip mixture; cook until the green onion slightly wilts, 1 to 2 minutes.

Reviews

Read all reviews 11
Most helpful
Most positive
Least positive
Newest

Half of the recipe was made with Parmesan cheese, the other half without. Used soy milk instead of cream. Both halves were delicious!

Just tried this tonight. Oh my was this good! We made a few changes to lighten it up as follows: 1 tablespoon of butter instead of 2. 1 clove garlic 1/2 cup low sodium chicken broth (which we...

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...

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...

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, b...

This was so incredibly delicious! I didn't even know I liked turnips. I did use 1/2 & 1/2 instead of whipping cream, which was still very rich, and the sad part is that I only got to eat a lit...

VERRY GOOD alternative to potatoes. Peel the turnips before cutting.

This is a new way for me to make turnips. I used coconut milk in stead of cream, added curry instead of oregano because I love in any dish that is creamy. Thickened the sauce with a little corns...

This came out so delish! Substituted homemade chicken broth for the cream. Otherwise followed the recipe.

Other stories that may interest you