Best Bitter Greens With Carrots Turnips And Oranges Recipes

BITTER GREENS WITH CARROTS, TURNIPS, AND ORANGES

Bitter Greens with Carrots, Turnips, and Oranges image

The radicchio delivers nice color, but endive or escarole hearts would be smart substitutions flavorwise.

Provided by Jon Shook & Vinny Dotolo, Animal

Categories Bon Appétit Side Healthy Low Fat High Fiber Vegan Vegetarian Vegetable Root Vegetable Kid-Friendly Radicchio Watercress Carrot Turnip Orange Kumquat Lunch Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher Small Plates

Yield Serves 8 servings

Number Of Ingredients 15

Ingredients

1/2 cup walnuts
2 tablespoons Champagne vinegar or Riesling vinegar
2 tablespoons fresh lemon juice
1 tablespoon finely chopped shallot
1 tablespoons whole grain mustard
1/3 cup grapeseed oil or olive oil
Kosher salt, freshly ground pepper
1 teaspoons thyme leaves
3 cups watercress, tough stems removed
1/2 head of radicchio, halved lengthwise, core removed, leaves separated
6 baby carrots, scrubbed, thinly sliced into rounds
4 baby turnips, preferably Tokyo, tops trimmed to 1/2", scrubbed, very thinly sliced lengthwise
2 oranges, peel and white pith removed, sliced into rounds, seeds removed
1/4 cup kumquats, sliced into rounds, seeds removed (optional)
Flaky sea salt (for serving)

Steps:

Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8-10 minutes. Let cool; coarsely chop.
Whisk vinegar, lemon juice, shallot, and mustard in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with kosher salt and pepper. Stir in thyme.
Toss watercress, radicchio, carrots, turnips, oranges, kumquats (if using), and toasted walnuts in a large bowl. Drizzle with vinaigrette, season with sea salt and pepper, and toss again to coat.

BRAISED TURNIP GREENS

Braised Turnip Greens image

Bitter greens like turnips are rich in flavor, and the smoky turkey wings in this recipe take them to the next level. Create your own stock from the smoked turkey to double down on flavor of the finished wings.

Provided by Food Network Kitchen

Categories side-dish

Time 2h35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 pounds smoked turkey wings, chopped into quarters
2 tablespoons olive oil
1 medium Vidalia onion, diced
5 cloves garlic, minced
1/2 teaspoon red pepper flakes
4 pounds turnip greens, well rinsed, tough stems removed, leaves chopped
1/4 cup apple cider vinegar
2 tablespoons brown sugar
Kosher salt and freshly ground black pepper

Steps:

Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use.
Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.

ORANGE-GLAZED CARROTS AND TURNIPS

Orange-Glazed Carrots and Turnips image

A special occasion diabetic dish, as carrots and oranges are high in sugar. A great substitution for holiday sweet potatoes! From "Diabetes Cooking fo Everyone", by Carol Gelles. Exchanges: 1 3/4 vegetable, 1/4 fat.

Provided by zeldaz51

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup orange juice
1 tablespoon dry sherry
1 tablespoon honey
2 teaspoons honey mustard
1 teaspoon grated orange rind
1 tablespoon vegetable oil
2 cups julienned carrots
2 cups julienned turnips (or rutabaga)
1 tablespoon minced fresh ginger
salt

Steps:

In a small bowl, whisk together everything from orange juice to orange rind.
In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.

Nutrition Facts : Calories 107.3, Fat 3.9, SaturatedFat 0.5, Sodium 111, Carbohydrate 17.5, Fiber 3.1, Sugar 11.6, Protein 1.4

CHEESY TURNIPS AND CARROTS

Cheesy Turnips and Carrots image

Mild-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouthwatering creamy cheese sauce in this super side dish. The serving bowl is always empty at the end of the meal.-Sandra Melnychenko, Grandview, Manitoba

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 12

Ingredients

3 cups chopped peeled turnips
2 cups sliced carrots
1/4 teaspoon ground ginger
3/4 cup water
1 teaspoon salt, divided
1/2 cup chopped onion
1/2 cup diced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese

Steps:

In a large saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. , In a large skillet, saute onion and celery in butter until tender; stir in the flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in vegetables and heat through.

Nutrition Facts : Calories 211 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 661mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein.