Sauteed Sliced Turnips Recipes

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.

Steps:

• Peel and grate the turnips (this can be done with a food processor or vegetable mill).
• Melt the butter over moderate heat and saute the shallots until soft.
• Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.

Steps:

• 1. Heat olive oil in medium saute pan over medium to medium-low heat.
• 2. Slice onions, turnips, and mushrooms thinly (1/4 inch or so) and add to pan. Cover and stir occasionally.
• 3. When all the veggies are mostly cooked and tender, add salt, pepper, herbs, and a splash of red wine. Stir and return cover.
• 4. In a separate dish, blend butter and flour. I have found this easier on a small plate with a fork. This is a French technique with a fancy name for thickening sauces.
• 5. Turn heat to low and add butter-flour mixture, stirring gently until well blended.
• 6. I like to serve over rice or chicken.
• 7. Variations: add finely chopped bacon or pancetta, brown in pan before adding sliced veg. Turnips can be omitted for a great sauce over meat. Omit red wine and add spices like curry, cinnamon, and garam masala for Indian flair, or cumin, garlic, and adobo for a Latin touch.