Sweet and Buttery Turnips

14
BUNKYDARL 0

"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

45 m servings 426 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 426 kcal
  • 21%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 48.3g
  • 16%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 314 mg
  • 13%

Based on a 2,000 calorie diet

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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.

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Directions

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  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.

Reviews

14
  1. 14 Ratings

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Most helpful positive review

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 publ...

Most helpful critical review

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 wil...

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 publ...

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.

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 p...

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 wil...

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 w...

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!

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 a...

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

This was very good prior to adding the brown sugar. I went with only a couple tablespoons of brown sugar to start and wish I had just left it out. I didn't even add as much butter, sour cream ...