Best Caramelized Turnips And Shallots Recipes

Caramelized Turnips and Shallots image

Provided by Martha Stewart

Number Of Ingredients 10

1 3/4 pounds white turnips, peeled and cut into pieces 2 1/2 inches by 1 1/2 inches in size
1 3/4 pounds golden turnips or rutabagas, peeled, cut into pieces 2 1/2 inches by 1 1/2 inches in size
10 shallots (about 10 ounces), peeled, root end intact
2 tablespoons plus 2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3/4 cup red-wine vinegar
2 bay leaves
6 sprigs fresh thyme
1/4 cup packed light-brown sugar
3 tablespoons unsalted butter

Steps:

Preheat oven to 400 degrees. Put turnips, shallots, and oil on a rimmed baking sheet. Season with salt and pepper; toss. Spread in a single layer. Roast until tender and golden brown, about 35 minutes.
Put vinegar, bay leaves, and thyme in a small saucepan. Bring to a simmer; cook until reduced by about half, about 10 minutes. Add sugar and 1/2 teaspoon salt; stir to dissolve. Add butter, and cook over medium heat until reduced to a syrupy glaze, about 10 minutes. Discard thyme. Pour over roasted vegetables; toss to coat. Serve immediately.

WILTED GREENS WITH CARAMELIZED CARROTS, TURNIPS, AND SHALLOTS image

Number Of Ingredients 11

1-1/2 bunches kale
1-1/2 bunches broccoli rabe
24 baby, or 8 medium carrots
8 medium turnips
24 shallots
2 tablespoons butter
2 teaspoons sugar
1 tablespoon extra-virgin olive oil
salt
1/4 cup extra-virgin olive oil
1/4 teaspoon salt

Steps:

Break off and discard the tough stems of the kale. Remove any damaged portions. Trim the ends of the rabe. Thoroughly wash greens in cool water. Dunk repeatedly to remove dirt and sand particles. Drain on paper towels. Roughly chop, and chill until needed. Peel the carrots; if using baby carrots, leave whole. If using medium carrots, slice lengthwise into quarters and then slice crosswise into halves. Peel the turnips. Slice lengthwise into quarters. Peel the shallots; leave whole. In a large heavy skillet, melt the butter over medium-high heat. Stir in the sugar. Add the shallots and cook, uncovered, for 5 to 7 minutes or until browned. Remove from the heat. In a medium bowl, toss the carrots and turnips with the 1 tablespoon olive oil. Salt to taste. Add the shallots. Place the vegetable mixture into a 13x9x2-inch baking pan. Bake in a 425' oven for 50 minutes or until golden and tender, stirring the vegetables every 10 minutes. In a Dutch oven, heat the remaining olive oil. Add the greens and the 1/4 teaspoon salt. Cook until tender (add water during the cooking if the greens start to stick). These should be cooked fairly close to serving time.