SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY
Categories Vegetable Side Sauté Vegetarian Rosemary Parsnip Turnip Fall Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.
ROASTED TURNIPS AND PEARS WITH ROSEMARY-HONEY DRIZZLE
Topped with herb-laden honey butter, earthy turnips and seasonal pears make a memorable side dish. This recipe comes from Susie Middleton's "Fast, Fresh & Green" cookbook.Also try:Vanilla and Cardamom-Glazed Acorn Squash Rings, Roasted Brussels Sprouts with Orange-Butter Sauce
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 7
Steps:
- Preheat oven to 475 degrees. Line a large rimmed baking sheet with parchment paper; set aside.
- In a large bowl, toss together turnips and pears with oil and salt until well combined. Place in an even layer on prepared baking sheet. Transfer to oven and roast, turning with a spatula once or twice during cooking, until browned and turnips are easily pierced with a paring knife, 25 to 30 minutes, rotating baking sheets halfway through baking.
- Meanwhile, melt butter in a small saucepan over medium heat. Add honey and rosemary; let simmer for a few seconds and remove from heat.
- Transfer turnips and pears to a large bowl and drizzle with butter mixture; toss to combine. Serve.
ROSEMARY TURNIPS
I LOVE potato chips but they're not very good for you. I also LOVE turnips and Rosemary. Nothing in common, I know. But I came up with this creative snack that is crispy, tasty and healthy! I recommend using a generous serving of olive oil and kosher salt. Just a few ingredients and you have a quick snack. Enjoy!
Provided by cmleblanc792011
Categories Vegetable
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Cut your turnip(s) into bite size squares and place on a baking sheet. Drizzle olive oil over turnips and toss. Sprinkle kosher salt and pepper, make sure turnips are coated with oil, salt and pepper. Pull apart the rosemary and scatter over turnips. Bake at 350 for 30 to 35 minutes, turning over turnips one or two times while baking to help with crispiness.
Nutrition Facts : Calories 17.1, Fat 0.1, Sodium 40.9, Carbohydrate 3.9, Fiber 1.1, Sugar 2.3, Protein 0.6
SPRING LAMB WITH ROSEMARY AND TURNIPS
For a fragrant spring meal, choose the tenderest cut of lamb, the rack, and roast it over rosemary branches as done in this recipe. Roast two racks for guests with heartier appetites, but one really is enough for four servings. You'll want to use small, sweet new turnips here, no bigger than Ping-Pong balls. But if you can't find them, use the smallest turnips available or cut medium turnips into wedges. And if your turnips don't have their tops, substitute them with spinach, mizuna or other tender cooking greens.
Provided by David Tanis
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 6
Steps:
- Season lamb generously with salt and pepper. Sprinkle with chopped rosemary, and rub the herbs into the surface of the lamb. Arrange rosemary sprigs on the bottom of a roasting pan. Lay lamb rack(s) over sprigs. Let meat come to room temperature before roasting.
- Heat oven to 375 degrees.
- Roast lamb, uncovered, for about 30 minutes, until an instant-read thermometer inserted in the thickest part reads 125 degrees (for medium-rare). Let rest on a cutting board.
- Put turnips in a wide medium saucepan over medium heat and cover with 1 inch of water. Season with salt, add butter and bring to a brisk simmer. When turnips are fork-tender, about 5 minutes, add greens and cook, stirring, until wilted, about 2 more minutes. If desired, bring the water to a boil and let evaporate. Let turnips brown slightly in the remaining butter, if you like.
- Cut lamb racks into 4 thick chops or 8 thin chops, slicing between the bones.
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