SLOW-COOKER HAM WITH TURNIPS
Provided by Food Network Kitchen
Time 7h50m
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.
- Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
- Slice the ham and serve with the turnips, apples and greens.
Nutrition Facts : Calories 657, Fat 20 grams, SaturatedFat 7 grams, Cholesterol 185 milligrams, Sodium 315 milligrams, Carbohydrate 38 grams, Fiber 7 grams, Protein 59 grams
TRULY TASTY TURNIPS WITH GREENS
This savory dish is a hit at every church dinner. Adjust the seasonings as you please to make the recipe your own. -Amy Inman, Hiddenite, North Carolina
Provided by Taste of Home
Categories Side Dishes
Time 5h20m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 1g fat (0 saturated fat), Cholesterol 9mg cholesterol, Sodium 514mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
BOILED,ROASTED GLAZED HAM WITH CABBAGE AND TURNIP.
This is a dinner I usually do once a week my family loves it. Sure it's what us Irish has been brought up with ....hope you like and enjoy....:)
Provided by Racquel Sweeney
Categories Other Main Dishes
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. Fill a heavy bottom pot half way up with cold water, over a medium heat. place in the fillet of ham and leave to simmer for 45 minutes ,
- 2. prepare the cabbage, wash and sliced not too thinly . peel ,chopped the onion and place cabbage and onion into pot along with the simmering ham for the remaining 15 minutes.
- 3. When the ham is cooked turn off the heat, and lift out the ham . place the ham into oven dish , let cool for few minutes so you can work with it. score top of ham with a sharp knife, mix honey and ground clove to make a glaze and rub all over the ham. Push the cloves into the skin randomly, place the ham into the oven to roast at 180c/375f for 30 minutes .
- 4. The ham water can be saved to make a stock for a delicious soup ,or freeze a little ham water in a tub to cook with the Brussels spouts for Christmas dinner adds a fantastic flavour . Set aside the cooked cabbage and onion ,will reheat later
- 5. wash ,peel potatoes and turnip . cut potatoes into halfs and turnip chopped to smallest pieces , place turnip in bottom of the steamer pot , with another connection pot place potatoes on top and steam for 20 minutes over high heat until potatoes are soft and floury. once cooked take off heat, smash the potatoes up with some butter, and same with the turnip but add a little cracked black pepper also.
- 6. Take ham out of oven leave to rest ,while you start on the parsley sauce: melt the butter in a small pot, over medium heat whisk in the flour ,salt & pepper to make a roux. add the milk & parsley whisk until smooth, stay with it until it thickened .
- 7. put the cooked cabbage and onion into a frying pan over medium heat ,add olive oil and fry up to reheat for 5 minutes. slice down the cooked ham and start to plate up and enjoy...:)
BAKED TURNIP 'TATERS, LOW CARB DIABETIC
Fluffier than other mashed-potato substitutes, because of the egg baked in, and very tasty. I've had non-diabetic folks ask for my recipe. :) Mmmm!
Provided by Julesong
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Peel turnips, making sure to remove the tough top bits; place in a saucepan.
- Cover with water and bring to a boil.
- Cover with pan lid, lower heat and simmer for about an hour until tender.
- Drain then cut into chunks small enough to fit in your food processor.
- Place chunked veggies, butter, and sour cream in a food processor and puree.
- Add beaten eggs and cheese and whir some more until ingredients are well-mixed (it won't take long).
- Pour into casserole dish and bake for about 20 minutes at 350°F until it's a little brown on top and edges (or you can nuke it for about 7-10 minutes).
- You might want to experiment the first couple of times you make it to see how brown you like the top.
- You can sprinkle a little more cheese on the top before baking, if you like.
- (You can also cube the turnips ahead of time then simmer and it doesn't take so long to cook, but some turnips are so hard to cut when raw that I've given up on that technique and just boil them whole.) Optional: add a garlic clove to the cooking veggies and puree along with everything else; adds.
- 25 carbs to each serving.
- Other options: 1/4 tsp dill, crumbled bacon, etc.
- Fluffier than other mashed-potato substitutes, because of the egg baked inches.
- Mmmm!
- The carb count on these might be a bit off, but they wouldn't be much more.
- Turnips are pretty low.
BOILED DINNER WITH TURNIPS AND HAM HOCKS
Provided by Molly O'Neill
Categories dinner, weekday, soups and stews, main course
Time 45m
Yield Six servings
Number Of Ingredients 8
Steps:
- Combine the turnips, carrots, onion, bay leaf, ham hocks and chicken broth in a large pot. Bring to a boil. Reduce to a simmer and cook until vegetables are tender, about 30 minutes.
- Remove the ham hocks from the broth. Remove the meat from the bone, trim of all fat and cut into thin strips.
- Ladle the broth and vegetables into soup bowls. Divide the meat among the bowls. Garnish each bowl with some pepper flakes and cilantro. Serve immediately.
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