MASHED TURNIPS AND SAGE
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Add the turnips and potatoes to a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until soft and tender, about 20 minutes.
- In a small saucepan, add the butter over medium-high heat. Once melted and foamy, add the shallots and sage and saute until the shallot is tender, the sage is fragrant and the butter begins to brown. Season with salt and pepper. Add the milk and bring to a simmer. (This will infuse the milk with the sage flavor.)
- Drain the turnips and potatoes in a colander in the sink. Add the turnips and potatoes back to the pot they were cooked in. Add the hot milk and roughly mash the vegetables. If you prefer a smoother texture, use an immersion blender and puree until smooth and silky. Taste for seasoning, add salt and pepper.
GLAZED CARROTS AND TURNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams
CARROTS WITH SHALLOTS, SAGE, AND THYME
Provided by Ian Knauer
Categories Side Braise Christmas Thanksgiving Quick & Easy Dinner Root Vegetable Carrot Sage Thyme Christmas Eve Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Cut carrots into 3-by 1/2-inch sticks.
- Bring stock to a boil with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet. Add carrots and simmer, covered, until just tender, about 15 minutes.
- Remove lid and boil until most of liquid has evaporated, about 5 minutes. Transfer carrots to a bowl and wipe out skillet.
- Cook shallots in butter with 1/2 teaspoon each of salt and pepper in skillet over medium heat, stirring occasionally, until golden- brown, about 6 minutes.
- Add sage, thyme, and nutmeg and cook, stirring, until very fragrant, 1 to 2 minutes.
- Remove from heat and return carrots to skillet, tossing to coat. Season with salt and pepper.
- What to drink:
- Josmeyer Les Folastries Gewürztraminer '05
CARROTS AND TURNIPS WITH FRIED SAGE LEAVES
Provided by Moira Hodgson
Categories side dish
Time 30m
Yield 8 - 10 servings
Number Of Ingredients 8
Steps:
- Fry the sage leaves in the olive oil until they are crisp. Drain them on paper towels and set aside.
- Peel and dice the carrots and turnips. Put them in a large cast-iron saucepan or casserole with the remaining ingredients.
- Bring the vegetables to a boil, cover them and turn the heat down to medium low. Simmer gently for 10 to 15 minutes, stirring from time to time, until they are tender and glazed. Sprinkle with crisp, fried sage leaves before serving.
Nutrition Facts : @context http, Calories 116, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 302 milligrams, Sugar 6 grams, TransFat 0 grams
SAUTEED CARROTS WITH SAGE-COOKING LIGHT
Make and share this Sauteed Carrots With Sage-Cooking Light recipe from Food.com.
Provided by Chef by Chance
Categories Vegetable
Time 24m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Melt butter in a large nonstick skillet over medium heat. Add oil and swirl to coat.
- Add carrot and water. Partially cover the pan and cook for 10 minutes until carrots are almost tender.
- Add salt and pepper, increase heat to medium-high and cook for approximately 4 minutes, until carrots are tender and lightly browned. Stir frequently.
- Sprinkle with sage and serve.
GRANDMA'S TURNIPS AND CARROTS
Make and share this Grandma's Turnips and Carrots recipe from Food.com.
Provided by Dienia B.
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grate the turnips and carrots together.
- Cook in water to cover until tender; drain (not dry).
- Add salt, pepper and mix with butter.
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
BRAISED CARROTS WITH CRISP SAGE
Provided by Lynne Rossetto Kasper
Categories Herb Onion Vegetable Side Braise Fry Quick & Easy Carrot Spring Sage Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat oil in a 12-inch straight-sided heavy skillet over moderate heat until hot but not smoking, then fry sage leaves, stirring, until just crisp, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Add carrots to oil in skillet and cook, stirring occasionally, until beginning to brown, about 8 minutes. Stir in remaining ingredients and simmer, covered, until carrots are just tender, 10 to 15 minutes. Remove lid and boil, stirring occasionally, until liquid is reduced to a glaze, about 10 minutes. Season with salt and pepper. Serve carrots sprinkled with sage leaves.
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