GLAZED CARROTS AND TURNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
GRANDMA'S TURNIPS AND CARROTS
Make and share this Grandma's Turnips and Carrots recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grate the turnips and carrots together.
- Cook in water to cover until tender; drain (not dry).
- Add salt, pepper and mix with butter.
CHEESY TURNIPS AND CARROTS
Mild-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouthwatering creamy cheese sauce in this super side dish. The serving bowl is always empty at the end of the meal.-Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. , In a large skillet, saute onion and celery in butter until tender; stir in the flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in vegetables and heat through.
Nutrition Facts : Calories 211 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 661mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein.
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)
This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.
Provided by Wendy
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
- Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g
GRANDMA MARY'S BEST EVER TURNIPS
Steps:
- Peel turnips. Cut into slices about 1/4" thick. Cut bacon into small pieces, approx. 1/2"x1/2". Place bacon into large pan for top of the stove frying. Fry bacon pieces until crispy.
- Add sugar, sliced turnips, and potato (added to remove some of the tartness of the turnips). Add water and stir ingredients well.
- Simmer and stir often for approx. 2 hours on very low heat. (Sometimes I add a little more sugar than what is called for...depends on your own personal taste.) You can salt and pepper to taste, if you like.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TURNIPS WITH CARROTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel the turnips and cut them into quarters.
- Trim off the stem ends of the carrots. Scrape the carrots and put them in a saucepan. Add water to cover and salt. Bring to a boil and let cook about 7 minutes. Add the turnip pieces and continue cooking until both vegetables are tender, about 3 minutes or slightly longer. Drain well.
- Return the vegetables to the saucepan. Add butter and shallots and toss. Sprinkle with parsley and serve hot.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 650 milligrams, Sugar 11 grams, TransFat 0 grams
RICE NOODLES WITH STIR-FRIED CHICKEN, TURNIPS AND CARROTS
Turnips are a perfect winter vegetable for a hearty stir-fry.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place the noodles in a large bowl and cover with warm water. Soak for at least 20 minutes, until soft. Drain in a colander and, using kitchen scissors, cut into 6-inch lengths. Set aside within reach of your wok or pan.
- Combine the broth, soy sauce and rice wine or sherry in a small bowl. Combine the garlic, ginger and pepper flakes in another bowl. Have everything within reach of your wok or pan.
- Heat a 14-inch flat-bottomed wok or a 12-inch skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil and add the chicken in a single layer. Season with salt and let sit for 1 minute without stirring, then stir-fry for another 2 to 3 minutes, until opaque. Scoop out of the wok or pan and set aside in a bowl or on a plate.
- Swirl the remaining oil into the wok or pan and add the garlic, ginger and chili flakes. Stir-fry no more than 10 seconds and add the carrots, turnips and sesame seeds. Stir-fry for 1 minute and add the broth, the chicken with any liquid that has gathered in the bowl or on the plate, the salt and the sugar, and stir-fry for 1 minute. Add the noodles, reduce the heat to medium-high and stir-fry 1 to 2 minutes, until the vegetables are crisp-tender. Add the cilantro and sesame oil, remove from the heat and serve.
Nutrition Facts : @context http, Calories 564, UnsaturatedFat 16 grams, Carbohydrate 57 grams, Fat 23 grams, Fiber 5 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 906 milligrams, Sugar 8 grams, TransFat 0 grams
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