BRAISED TURNIPS
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.
PAN-SEARED PORK TENDERLOIN WITH BRAISED TURNIPS AND PARMESAN
Provided by Geoffrey Zakarian
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine the cumin, garlic salt, oregano and mustard powder in a small bowl. Sprinkle the pork medallions on all sides with salt, followed by the rub.
- In a large straight-sided saute pan, heat the canola over high heat until it begins to smoke, then turn down the to medium. Add the pork medallions and sear until caramelized on one side, 3 to 4 minutes. Flip, then sear on the other side until the pork reaches an internal temperature of 130 degrees F, about 4 more minutes. Remove the pork and set aside to rest. Return the pan to the heat and add the scallions and garlic. Cook over low heat until softened, about 3 minutes. Add the turnips and cook, stirring to coat the vegetables, for 1 minute. Add the white wine and chicken stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer over medium heat and reduce by three-quarters, about 5 minutes. Chiffonade 1/2 cup of the turnip greens and add to the sauce with the butter and rosemary. Return the pork and any accumulated juices to the pan. Remove from the heat and top with the Parmesan. Divide among plates and garnish with the chives.
CHICKEN BROTH-BRAISED TURNIPS
Provided by Valerie Bertinelli
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the turnips, chicken stock, 1/2 tablespoon of the butter, sugar and 1/2 teaspoon salt in a medium skillet. Bring to a boil over medium-high heat. Reduce the heat to a bare simmer and cook, covered, until the turnips are just tender, about 10 minutes. With a slotted spoon, transfer the turnips to a bowl.
- Increase the heat to medium high and boil the remaining chicken stock until it reduces to 2 tablespoons, about 7 minutes. Off the heat, return the turnips to the skillet. Add the remaining tablespoon butter and the tarragon; stir until the butter is melted and the turnips are well coated. Garnish with additional chopped tarragon.
BRAISED TURNIP GREENS
Bitter greens like turnips are rich in flavor, and the smoky turkey wings in this recipe take them to the next level. Create your own stock from the smoked turkey to double down on flavor of the finished wings.
Provided by Food Network Kitchen
Categories side-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use.
- Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
- Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.
BRAISED TURNIPS WITH POPPY-SEED BREAD CRUMBS
Turnips are appreciated in Algeria not only for their faithful ubiquity but also for how their characteristics change throughout the winter-sweet and mild at the beginning and assertively earthy toward the end. Here, to emphasize their natural nuttiness and complexity, they're gently glazed with butter, then sprinkled with garlicky toasted bread crumbs and abundant poppy seeds.
Provided by Farid Zadi
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).
- Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.
- Chateau Reynella McLaren Vale Grenache '04
PORK BRAISED WITH TURNIPS AND MARJORAM
In assembling this rather straightforward pork ragout, my main question was how to produce a sauce with substantial consistency, considering I had not planned to use any flour or other thickener. I thought that finely diced apple, which would melt into the sauce, might do the trick. It did, though also mincing the shallots meant that they, too, would add body. Pork shoulder, called butt for some reason, is the best cut for slow-cooking. It will have fat, which is to its advantage in terms of flavor and texture, and is a component that can be trimmed and put to practical use to start the cooking.
Provided by Florence Fabricant
Categories dinner, main course
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Trim off excess fat from the pork; dice and reserve it. Cut the rest of the meat in 1 1/2-inch chunks. Mix coriander, five-spice, paprika and 1/2 teaspoon pepper together in a large bowl. Add the pork and, using your hands, coat the meat with the spices.
- Heat a large sauté pan on medium, add the reserved pork fat and cook until it renders, 5 minutes or so. Increase the heat to medium-high, add the pork, toss in some salt, and sear until browned. Remove to a platter. Reduce heat to low. Add the shallots, sauté until soft, then add the apple and garlic, sauté briefly and add sherry. Cook a few minutes until reduced, add 3/4 cup of the stock, stir, return the meat to the pan, season with salt, baste it, cover and cook on low 30 minutes.
- Add another 3/4 cup of the stock and tuck in the turnips. Scatter 1 tablespoon of the marjoram and the thyme on top. Cover and simmer 45 minutes, adding a little more stock if needed; there should be sauce, but the meat should not swim. Check salt and pepper and serve, with the remaining marjoram strewn on top, or set aside and reheat, then serve.
Nutrition Facts : @context http, Calories 446, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 28 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 797 milligrams, Sugar 8 grams
BRAISED TURNIPS AND RADISHES
Provided by Mark Bittman
Categories quick, side dish
Time 20m
Yield 3 or 4 servings
Number Of Ingredients 3
Steps:
- Peel vegetables, or not; quarter turnips if necessary to make them about same size as radishes. Put in saucepan with pinch of salt, butter or oil, and water to come up about halfway to their height. Cover and turn heat to medium-high.
- Simmer until vegetables are just about tender, 10 to 20 minutes. Uncover and continue to cook until vegetables are shiny and glazed with their juices. Add more salt if necessary and serve hot.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 1 gram, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 273 milligrams, Sugar 4 grams
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