Creamed Turnips

Oxmoor House
6 to 8 servings


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3 pounds fresh turnips, peeled and cubed
1/2 cup butter or margarine
1/2 teaspoon salt
1/8 teaspoon pepper


Place turnips with water to cover in a small Dutch oven; bring to a boil. Cover and cook 15 minutes or until tender; drain. Mash until smooth; add butter, salt, and pepper. Transfer to a serving dish; serve immediately.

Created date

February 2010