ORANGE-BRAISED CARROTS & PARSNIPS
Steps:
- Preheat the oven to 275 degrees F.
- Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots.
- Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper.
- Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature.
GLAZED TURNIPS
Categories Side Turnip Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
- Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
ORANGE GLAZED TURNIPS
Steps:
- Peel turnips and cut into one-and-a-half-inch pieces. Put them in heavy saucepan with orange juice, chicken stock and one tablespoon butter. Season with salt and pepper; simmer uncovered until the turnips are tender and the liquid has evaporated (about 20 minutes). If more liquid is needed to cook the turnips, add a little more water.
- Meanwhile, blanch and drain the orange peel.
- Add the remaining butter and the sugar to the turnips and continue cooking them, turning them with a spoon, until they are glazed. Sprinkle them with the grated peel and thyme leaves. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 643 milligrams, Sugar 11 grams, TransFat 0 grams
HONEY-GLAZED TURNIPS
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 3 g, Protein 1 g
MAPLE GLAZED TURNIPS
From Cooking at Home with the CIA. Do not try to use a smaller pan - this works best if the turnips have room between them. They should be in a single layer in the pan.
Provided by JillAZ
Categories Vegetable
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Wash and peel the turnips and cut into 1 inch dice.
- Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir.
- Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes.
- Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes).
- Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 154.9, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 155.2, Carbohydrate 25, Fiber 4.2, Sugar 17.8, Protein 2.1
ORANGE-GLAZED CARROTS AND TURNIPS
A special occasion diabetic dish, as carrots and oranges are high in sugar. A great substitution for holiday sweet potatoes! From "Diabetes Cooking fo Everyone", by Carol Gelles. Exchanges: 1 3/4 vegetable, 1/4 fat.
Provided by zeldaz51
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together everything from orange juice to orange rind.
- In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.
Nutrition Facts : Calories 107.3, Fat 3.9, SaturatedFat 0.5, Sodium 111, Carbohydrate 17.5, Fiber 3.1, Sugar 11.6, Protein 1.4
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