Best Glazed Turnips With Scallions And Parsley Recipes

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GLAZED TURNIPS WITH SCALLIONS AND PARSLEY



Glazed Turnips with Scallions and Parsley image

Categories     Side     Thanksgiving     Turnip     Fall     Parsley     Simmer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 7

1/2 stick (1/4 cup) unsalted butter
3 pound turnips, peeled and cut into 1-inch-thick wedges
21/2 cups low-sodium chicken broth
2 teaspoons sugar
1/4 teaspoon salt
2 scallions, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley

Steps:

  • Melt butter in a wide 5-quart heavy pot over moderate heat, then add turnips, stirring until well coated. Add broth, sugar, and salt and bring to a boil, then reduce heat and simmer, covered, until turnips are just tender, 25 to 30 minutes.
  • Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 minutes. Sprinkle with scallions and parsley.

MAPLE GLAZED TURNIPS



Maple Glazed Turnips image

From Cooking at Home with the CIA. Do not try to use a smaller pan - this works best if the turnips have room between them. They should be in a single layer in the pan.

Provided by JillAZ

Categories     Vegetable

Time 22m

Yield 4 serving(s)

Number Of Ingredients 8

2 lbs turnips
2 tablespoons unsalted butter, divided
3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
1 pinch grated nutmeg
salt and pepper
1 tablespoon chopped flat leaf parsley
2 teaspoons fresh lemon juice

Steps:

  • Wash and peel the turnips and cut into 1 inch dice.
  • Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir.
  • Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes.
  • Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes).
  • Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.

Nutrition Facts : Calories 154.9, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 155.2, Carbohydrate 25, Fiber 4.2, Sugar 17.8, Protein 2.1

CARAMELIZED TURNIPS



Caramelized Turnips image

A great side dish with grilled duck. An astonishing way to add some zip to a vegetable I'm used to putting in a soup pot.

Provided by Lynn Pennec

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 5

3 cups diced peeled turnips
¼ cup water
1 cube chicken bouillon
1 tablespoon butter, or more as needed
2 tablespoons white sugar

Steps:

  • Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

Nutrition Facts : Calories 79.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 3 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 374.2 mg, Sugar 10 g

CARAMELIZED TURNIPS , CARROTS AND PARSNIPS



Caramelized Turnips , Carrots and Parsnips image

Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!

Provided by Rita1652

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 small turnips, quartered
2 carrots, cut into 2 inches pieces
2 parsnips, cut into 2 inch pieces
2 tablespoons olive oil
salt
fresh ground black pepper
4 garlic cloves, slightly crushed

Steps:

  • Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
  • Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.

Nutrition Facts : Calories 93.7, Fat 6.9, SaturatedFat 0.9, Sodium 62.6, Carbohydrate 7.8, Fiber 2, Sugar 3.8, Protein 1

GLAZED TURNIPS



Glazed Turnips image

Categories     Side     Turnip     Winter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

2 lb small to medium (2-inch) turnips
About 1 1/2 cups plus 3 tablespoons water
2 tablespoons butter
1 tablespoon sugar
1/2 teaspoon salt
Garnish: chopped fresh flat-leaf parsley

Steps:

  • Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
  • Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

GLAZED TURNIPS AND PARSNIPS WITH MAPLE SYRUP RECIPE - (4.3/5)



Glazed Turnips and Parsnips with Maple Syrup Recipe - (4.3/5) image

Provided by á-174535

Number Of Ingredients 9

1 tablespoon vegetable oil, such as safflower
1 pound parsnips, peeled and cut into 1-inch lengths (halved if thick)
1 pound turnips, peeled and cut into 1-inch wedges
1 cup canned reduced-sodium chicken broth or water
1/2 cup pure maple syrup
2 tablespoons red-wine vinegar
Coarse salt and ground pepper
2 tablespoons unsalted butter
2 sprigs fresh rosemary

Steps:

  • In a large skillet, heat oil over medium-high. Add parsnips and turnips; cook, stirring once, until beginning to brown, 2 minutes. Add broth, pure maple syrup, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until parsnips and turnips are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining). Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

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