Turnips Fried With Bacon Recipes

Steps:

• Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
• Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
• Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.

Steps:

• Place cubed turnips in a covered microwave-proof dish along with 1 tablespoons of water. Microwave on high for 7 minutes. Remove and drain well.
• In a non-stick skillet on medium high heat, cook the bacon until they just begin to turn brown.
• Add onion and saute until onion becomes translucent.
• Stir in turnips and saute for another 5 - 7 minutes or until the turnps are cripsy and a bit brown on the outside.

Steps:

• Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

Steps:

• Place bacon and onion in a large skillet and cook over medium heat, covered, turning occasionally, until evenly browned and onions are translucent, 8 to 10 minutes.
• Place turnip greens into the skillet, a handful at a time if necessary, until wilted down, 5 to 7 minutes. Add coffee, vinegar, garlic powder, salt, and pepper.
• Taste the liquid and adjust seasonings if necessary. Reduce heat to low or medium-low, cover, and simmer for 20 to 25 minutes more.
• Uncover and cook until liquid has reduced and greens are tender, about 10 minutes more.

Steps:

• 1. In a large skillet, brown bacon, crumble and drain on a paper towel. Reserve for later.
• 2. To skillet and bacon drippings, add turnips and onion slices tossing and cooking until onions are translucent, and turnips start to soften, (sometimes I let them brown a little).
• 3. Add shredded cabbage to skillet, stiring gently to coat with drippings.
• 4. When cabbage begins to wilt, add water, sugar, salt and pepper, stir to blend, cover and cook until cabbage is softened, stir in reserved bacon and serve.

Steps:

• Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
• In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
• Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
• Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place turnips into a bowl and generously drizzle with olive oil. Sprinkle with seasoned salt and toss to turn. Spread out onto the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Turn and cook until cooked through, 5 to 10 minutes.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Heat half the butter in an ovenproof frying pan. Add the bacon and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
• Off the heat, layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 mins. Turn it upside down onto a plate or board, then cut into wedges and serve.