Best Peas And Turnips With Bacon And Dill Butter Recipes

Turnips Fried With Bacon image

Provided by Sooz Cooks

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 4

4 turnips, medium sized cubed
4 slices bacon, diced
1 tablespoon onion, chopped (to taste)
salt and pepper, to taste

Steps:

Place cubed turnips in a covered microwave-proof dish along with 1 tablespoons of water. Microwave on high for 7 minutes. Remove and drain well.
In a non-stick skillet on medium high heat, cook the bacon until they just begin to turn brown.
Add onion and saute until onion becomes translucent.
Stir in turnips and saute for another 5 - 7 minutes or until the turnps are cripsy and a bit brown on the outside.

Peas and Bacon with Dill image

Yield Makes 4 to 6 servings

Number Of Ingredients 8

4 thick bacon slices, cut crosswise into 1/4-inch pieces
1 small onion, chopped
2 (10-oz) packages frozen baby peas, not thawed
1/2 cup water
1 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter

Steps:

Cook bacon in a 10-inch heavy skillet over moderate heat, stirring occasionally, until browned, about 5 minutes. Spoon off all but 2 tablespoons fat from skillet (but leave bacon in skillet), then add onion and cook, stirring frequently, until beginning to soften, 3 to 4 minutes. Add peas, water, salt, pepper, and 1 tablespoon dill and cook, covered, stirring occasionally, until peas are tender, 5 to 8 minutes. Stir in butter and remaining tablespoon dill.

Braised Fresh Black-Eyed Peas With Baby Turnips image

Provided by Gabrielle Hamilton

Time 9h

Yield 4 servings

Number Of Ingredients 6

1 bunch baby white turnips with greens, such as Hokkaido (8 ounces)
4 tablespoons French-style unsalted butter
2 small red onions, diced
Kosher salt and black pepper
1 1/2 pounds fresh black-eyed peas in pods, shelled
Fresh mint leaves, torn, for serving

Steps:

Remove the green tops from the turnips, and cut the turnips into quarters or sixths depending on size. Separate leaves from stems and discard stems; wash leaves.
Melt 2 tablespoons butter in a 3- to 4-quart shallow stovetop braiser over medium heat. Sweat onion in butter for 1 minute, until translucent. Add turnips and sweat 2 minutes, until glossy and starting to "shine."
Run a knife through the leaves once, maybe twice, and add to the pot. Season with a healthy pinch of salt and stir until leaves are also starting to sweat and wilt.
Add peas and 1 cup of water. Season with two large pinches of salt (restaurant-chef pinches, not home-cook pinches). Cover. Reduce heat. Simmer for approximately 10 minutes.
Stir. Add 1 cup water. Add pinch salt. Re-cover. Simmer for 10 more minutes.
Stir. Simmer for 10 to 15 more minutes, or until beans are cooked and soft and starchy inside, turnips are cooked and water has turned grayish purple. Taste for salt and season. Let cool completely on stovetop with heat off.
Cover and refrigerate overnight to allow everything to meld and settle. Serve the next day, reheated over low until tepid, stirring in remaining 2 tablespoons of butter to melt gently into the broth. Finish with a shower of fresh mint and ground black pepper.