Take 10-15 small white turnips and peel them. Cut off the root and stem and parboil for 5 minutes and drain. Take 1/2 cup butter, 2 teaspoons sugar, 2 teaspoons salt and 1 teaspoon white pepper in a pan and add the boiled turnip. Place on high heat for about 30 to 35 minutes. Serve hot.
Take 500g turnip, peel and cut into cubes. Boil water in a pan and add turnips and cook for about 20-25 minutes. Drain water. Add 2-3 tablespoons butter, 1/2 teaspoon pepper and 1 teaspoon salt. Mash the turnips with butter and seasonings using a potato masher, until it gets a soft consistency. Serve warm.
Peel and cut 8-10 turnip roots in large cubes and boil in water for 10-15 minutes. Separately make roux (flour and fat cooked together used to thicken sauces) with flour and oil until brown. In another pan take 1/2 cup oil in a pan and add 1 onion, 1 bell pepper, 1-2 garlic, 2 bay leaves, 1 teaspoon dried parsley, all chopped, and cook until tender. Add 2 cans of tomato paste and the turnip and cook for a while. Add roux mixture and add the turnip roots and cook until tender and the gravy is thick. Serve with rice.
Combine six medium turnips, peeled and sliced, 4 cups chicken broth, 2 tablespoons butter, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/8 teaspoon ground white pepper and bring to a boil until turnips are tender. Once cool blend the mixture. Stir 1/4 cup whipping cream into it and cook over medium heat until thoroughly heated. Serve hot with breadsticks or croutons.
Take 500g turnips and chop into medium size pieces. Heat 4 tablespoons oil in a pan and add cumin, fenugreek, and asafoetida seeds. Once it crackles add 2 chopped tomatoes and stir for a minute. Add the chopped turnip, 1/3 cup green peas, 1 teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon coriander powder, and salt. Add a cup of water and cook on medium heat for 20 minutes. Add 2 teaspoon sugar and 1 teaspoon ginger and mix well. Serve hot[email protected]