Best Sweet Potato And Turnip Swirl Recipes
SWEET POTATO TURNIP GRATIN
Provided by Anne Burrell
Categories side-dish
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Place the cream, garlic, thyme and cayenne in a saucepan, and season with salt. Taste to make sure it is adequately seasoned. Bring to a boil and then turn off the heat. Steep the mixture for 15 to 20 minutes.
- Grease the baking dish and layer in one-third of the sliced turnips. Sprinkle one-sixth of the grated cheese over the turnips and dot with one-sixth of the butter. Remove the thyme and garlic from the cream and pour one-sixth of the cream over the turnips. Repeat the layering five more times, alternating the turnip with sweet potato, until all of the ingredients are used up, for a total of six layers.
- Cover the dish with foil, place on a baking sheet and bake for 35 to 40 minutes. Remove the foil and bake until golden, another 20 minutes. When done, a fork should slide in and out of the center of the dish easily.
- Rest the dish 10 to 12 minutes, then serve.
SWEET POTATO AND TURNIP SWIRL
The pairing of sweet potatoes and turnips could make a turnip lover out of all of us. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Sweet Potato Side Dishes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree.
- In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 13.5 g, Fat 0.9 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 70.9 mg, Sugar 5.3 g
SWEET POTATO AND TURNIP GRATIN
Provided by Nathalie Dupree
Categories Milk/Cream Side Bake Thanksgiving High Fiber Parmesan Turnip Sweet Potato/Yam Fall Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F. Butter a 3-quart casserole.
- To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.
- Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan. Make another layer. Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.
- The gratin can be made ahead several days, or frozen for up to 3 months. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.
- Variation
- Omit the sweet potatoes and double the amount of turnips.
TURNIP AND SWEET POTATO GRATIN
This warming potato gratin, a great addition to the holiday table, is so simple that you'll want to make it all year long.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
- Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.
Nutrition Facts : Calories 156 g, Fat 4 g, Fiber 4 g, Protein 4 g
COUSCOUS WITH TURNIPS AND SWEET POTATOES
Turnips store well and are a vegetable you can count on during the winter. They are rich in sulfuric compounds, particularly glucosinolates, that are believed to have antioxidant properties. They're also a very good source of potassium. When you can get them with the greens attached, they're a two-in-one crop, like beets, as their greens bring you a whole new set of nutrients - lots of calcium, vitamin K, vitamin A and beta carotene - and culinary possibilities. Turnip greens are similar in flavor to kale, perhaps a little more bitter, and with a more delicate texture. Winter turnips are not sweet and tender like young spring turnips. They stand up to longer cooking times, so they're perfect for soups, stews and gratins. But I found them equally welcome in a frittata and a stir-fry. This spicy, comforting couscous demands little in the way of prep time. It's the long simmer on the stove that results in the tasty broth. As it simmers, the sweet potato falls apart into small bits that tint the broth.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h15m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Combine all the ingredients except the chickpeas and chopped parsley or cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour. Taste and adjust salt. The stew should be spicy and flavorful. Stir in the chickpeas and parsley or cilantro and heat through.
- Reconstitute and steam the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew and a generous amount of broth. Pass more harissa at the table.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 2 grams, Carbohydrate 78 grams, Fat 4 grams, Fiber 13 grams, Protein 16 grams, SaturatedFat 0 grams, Sodium 1430 milligrams, Sugar 7 grams
SWEET POTATO AND TURNIP SWIRL
The pairing of sweet potatoes and turnips could make a turnip lover out of all of us. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Allrecipes Member
Categories Sweet Potato Side Dishes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree.
- In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 13.5 g, Fat 0.9 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 70.9 mg, Sugar 5.3 g
SWEET POTATO AND TURNIP SWIRL
The pairing of sweet potatoes and turnips could make a turnip lover out of all of us. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Allrecipes Member
Categories Sweet Potato Side Dishes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree.
- In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 13.5 g, Fat 0.9 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 70.9 mg, Sugar 5.3 g
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