SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY
Categories Vegetable Side Sauté Vegetarian Rosemary Parsnip Turnip Fall Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.
BUTTER ROASTED TURNIPS
Steps:
- Preheat the oven to 400 degrees F.
- Place the turnips on a baking sheet. Scatter the garlic and thyme over the top. Drizzle with the butter and sprinkle with salt and pepper. Toss to combine.
- Roast until the turnips are tender and golden, about 30 minutes.
ROASTED TURNIPS
Steps:
- Gather the ingredients.
- Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
- Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
- Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.
Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 188 mg, Sugar 2 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g
SAUTEED TURNIPS WITH HERBS
Great, hearty, and earthy vegetarian recipe with heavy French influences. My first attempt with turnips has become a house favorite I can't wait to make again!
Provided by Carol BoBarrel
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Heat olive oil in medium saute pan over medium to medium-low heat.
- 2. Slice onions, turnips, and mushrooms thinly (1/4 inch or so) and add to pan. Cover and stir occasionally.
- 3. When all the veggies are mostly cooked and tender, add salt, pepper, herbs, and a splash of red wine. Stir and return cover.
- 4. In a separate dish, blend butter and flour. I have found this easier on a small plate with a fork. This is a French technique with a fancy name for thickening sauces.
- 5. Turn heat to low and add butter-flour mixture, stirring gently until well blended.
- 6. I like to serve over rice or chicken.
- 7. Variations: add finely chopped bacon or pancetta, brown in pan before adding sliced veg. Turnips can be omitted for a great sauce over meat. Omit red wine and add spices like curry, cinnamon, and garam masala for Indian flair, or cumin, garlic, and adobo for a Latin touch.
SAUTEED SLICED TURNIPS
Provided by Pierre Franey
Categories side dish
Time 15m
Yield 10 - 14 servings
Number Of Ingredients 6
Steps:
- Heat a third of the oil over a high flame in large skillet. Add a third of the turnips and shake pan well. Season with salt, pepper and about a third of the cumin. Continue sauteeing until slices are evenly golden brown, about 7 minutes. Repeat twice with similar portions of oil, turnips and cumin.
- Drain turnips well as you make each batch and set aside. Melt butter in the skillet over high heat and return all turnips to the pan to brown slightly. Toss and shake them in pan as they cook, about 2 minutes. Transfer turnips to a warm serving bowl and garnish with parsley.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 40 grams, Carbohydrate 61 grams, Fat 50 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 599 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTéED TURNIPS AND RED PEPPERS
Raw turnips have a pleasantly bitter bite like radishes, but sautéed they are delectably sweet.
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil in a wide skillet. Add the turnips and bell peppers, and sauté over medium heat, stirring frequently, until the vegetables are tender-crisp to your liking, about 8 minutes.
- Stir in the herbs and optional sprouts, season to taste with salt and pepper, and serve.
- Calories: 60
- Total Fat: 4g
- Protein: 1g
- Carbohydrate: 5g
- Cholesterol: 0mg
- Sodium: 48mg
SAUTEED TURNIP GREENS & GARLIC SCAPES
Enjoying turnip greens couldn't get any easier or tastier than this! For those who are wondering, garlic scapes are the edible green tops of the garlic plant. Just snape (or cut) them from the garlic plant, and they can be used in whichever dish that minced/chopped garlic would be appropriate.
Provided by MarthaStewartWanabe
Categories Greens
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, add olive oil.
- When olive oil is glistening hot and fragrant, add garlic scapes. Sautee until tender.
- Add turnip greens, toss frequently and sautee for 2-3 minutes or until wilted but still quite tender (not mushy).
- Season with salt and pepper and enjoy!
Nutrition Facts : Calories 96.3, Fat 7.1, SaturatedFat 1, Sodium 190.9, Carbohydrate 8.2, Fiber 3.7, Sugar 0.9, Protein 1.7
SAUTEED GRATED WHITE TURNIPS
Steps:
- Peel and grate the turnips (this can be done with a food processor or vegetable mill).
- Melt the butter over moderate heat and saute the shallots until soft.
- Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 7 grams, TransFat 0 grams
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