Sauteed Turnips With Herbs 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:

• Preheat the oven to 400 degrees F.
• Place the turnips on a baking sheet. Scatter the garlic and thyme over the top. Drizzle with the butter and sprinkle with salt and pepper. Toss to combine.
• Roast until the turnips are tender and golden, about 30 minutes.

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.

Steps:

• Heat a third of the oil over a high flame in large skillet. Add a third of the turnips and shake pan well. Season with salt, pepper and about a third of the cumin. Continue sauteeing until slices are evenly golden brown, about 7 minutes. Repeat twice with similar portions of oil, turnips and cumin.
• Drain turnips well as you make each batch and set aside. Melt butter in the skillet over high heat and return all turnips to the pan to brown slightly. Toss and shake them in pan as they cook, about 2 minutes. Transfer turnips to a warm serving bowl and garnish with parsley.

Steps:

• Heat the oil in a wide skillet. Add the turnips and bell peppers, and sauté over medium heat, stirring frequently, until the vegetables are tender-crisp to your liking, about 8 minutes.
• Stir in the herbs and optional sprouts, season to taste with salt and pepper, and serve.
• Calories: 60
• Total Fat: 4g
• Protein: 1g
• Carbohydrate: 5g
• Cholesterol: 0mg
• Sodium: 48mg

Steps:

• In a large skillet over medium heat, add olive oil.
• When olive oil is glistening hot and fragrant, add garlic scapes. Sautee until tender.
• Add turnip greens, toss frequently and sautee for 2-3 minutes or until wilted but still quite tender (not mushy).
• Season with salt and pepper and enjoy!

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.