Caramelized Turnips With Capers Lemon And Parsley Recipes

CARAMELIZED TURNIPS WITH CAPERS, LEMON AND PARSLEY

Steps:

• Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.
• Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.
• Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400-degree oven for 10 minutes.
• To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.

TURNIPS WITH BREAD CRUMBS AND PARSLEY

Steps:

• In a large saucepan of salted boiling water cook turnips 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges.
• In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes.

CARAMELIZED TURNIPS

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.

EASY CARAMELIZED TURNIPS

Steps:

• Combine turnips and vegetable broth in a deep skillet over medium heat and cook until liquid has evaporated and turnips are soft, about 15 minutes. Stir in butter until melted. Sprinkle with sugar. Cook and stir over low heat until sugar has caramelized, about 10 minutes.

TURNIPS WITH GARLICKY BREADCRUMBS AND PARMESAN

Steps:

• Cook turnips in a large pot of boiling salted water until just tender, about 5 minutes. Transfer turnips to a bowl of ice water to stop the cooking. Drain and pat dry. Transfer to a large bowl.
• Cook garlic, panko, and 3 Tbsp. oil in a small skillet over medium heat, stirring occasionally, until panko is golden brown, about 4 minutes. Remove from heat and season with salt and pepper.
• Zest half of lemon over turnips, then cut lemon in half and squeeze juice over. Add parsley and half of the breadcrumbs and drizzle with oil. Season with salt; toss well.
• Transfer turnips to a platter and top with Parmesan and remaining breadcrumbs.
• Do Ahead
• Breadcrumbs can be toasted 1 day ahead; store airtight at room temperature. Turnips can be cooked 8 hours ahead. Let cool, then cover and chill. Bring to room temperature before serving.

CARAMELIZED TURNIPS , CARROTS AND PARSNIPS

Steps:

• Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
• Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.

CARAMELIZED TURNIPS

Steps:

• In 12-inch skillet, place turnips in single layer. Add enough water to cover two thirds of turnips (to a depth of about 1/2 inch). Add butter, sugar, salt and pepper. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
• Increase heat to medium-high. Cook uncovered 30 to 32 minutes or until water is evaporated and turnips are browned. Add 2 tablespoons water, stirring to loosen particles from bottom of skillet. Cook 1 minute longer or until turnips are glazed.