Ingredients
- 15 pounds yellow turnips (rutabagas), peeled and cut into small pieces
- 3 large yellow onions, diced
- 1/2 pound butter (divided)
- 1 1/2 pounds bacon, chopped
- 1/2 cup table cream
- 3/4 cup maple syrup
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 cloves garlic, crushed
- 1 tablespoon sugar
- 4 strips bacon per baking dish
Directions
Place turnips into large stockpot with water, bring to a boil. Add sugar. Cook until tender. While turnips are cooking, saute onions in 3 tablespoons butter until translucent. Cook bacon in a saucepan until crisp, drain. Using a ricer, rice all the turnips into another pot. Add onions, bacon, the rest of the butter, cream, maple syrup, garlic, salt and pepper and stir just like mashed potatoes. Put in baking dish and then put 4 strips of bacon across top of dish. Bake for 1 hour at 300 degrees. Guide: When bacon on top is done, ready to serve. Can be frozen in dish for up to 3 months.
The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes.
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By bunny'skitchen
Punta Gorda, FL
on November 24, 2012
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My family were never turnip eaters until I decided to make this recipe one thanksgiving years ago. I don't think they even knew what a rutabaga was. They are not even really veggie lovers. Now they ask for it again and again. I can't tell you how many people who have tried this and loved it who never had a turnip before. Just cut turnips to similar sized pieces (I did 1 1/2" cubes and cook til they are fork tender. Drain well and be sure to treat like potatoes and return to pot and heat for a min to let steam off and dry out veg. before you mash.
By PWog
downtown Los An...
on January 12, 2012
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I was a total turnip virgin but I'm so glad I tried them! This was scrumptious dish and a wonderful way to make a root vegetable that I thought of as unapproachable.
By julietrenn
on November 13, 2010
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If you ever thought you didn't like the rutabaga your grandmother boiled and overcooked...here's a recipe for you!!! I saw this on food network and had to make it. It is so well balanced with sweet, salty and rutabaggy (not a word I know. This has been as important of a side dish as green bean casserole at my Thanksgiving table. I'm telling you.. try this. You won't ever look at a "turnip" the same way again.
Read all 11 reviews