Maggie Mahoney's Turnips
- 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
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.
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Recipe courtesy of Phil Burns