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
TURNIP AND CARROT MASH
This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.
Provided by Nana Lee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Boil carrots and turnip/rutabaga SEPARATELY.
- When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
- Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
- You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
- ENJOY!
- NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.
Nutrition Facts : Calories 78.3, Fat 0.4, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 18.2, Fiber 5.2, Sugar 9.7, Protein 2.1
CHEESY TURNIPS AND CARROTS
Mild-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouthwatering creamy cheese sauce in this super side dish. The serving bowl is always empty at the end of the meal.-Sandra Melnychenko, Grandview, Manitoba
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. , In a large skillet, saute onion and celery in butter until tender; stir in the flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in vegetables and heat through.
Nutrition Facts : Calories 211 calories, Fat 13g fat (9g saturated fat), Cholesterol 44mg cholesterol, Sodium 661mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 3g fiber), Protein 8g protein.
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.
CARROTS MARSALA
A simple side dish from The Complete Quick & Hearty Diabetic Cookbook by The American Diabetes Association.
Provided by lazyme
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, combine carrots, wine, water, oil, and pepper.
- Bring to a boil, cover, reduce the heat, and simmer for 10 minutes, basting occasionally.
- Transfer to a serving dish, spoon any juices on top, and sprinkle with parsley.
- Serving size: 1/2 cup.
- Exchanges Per Serving: 1 Vegetable, 1/2 Fat.
- Nutrition Facts: Calories 53; Calories from Fat 21; Total Fat 2g; Saturated Fat 0g; Cholesterol 0mg; Sodium 39mg; Carbohydrate 7g; Dietary Fiber 2g; Sugars 3g; Protein 1g.
Nutrition Facts : Calories 92.1, Fat 2.4, SaturatedFat 0.3, Sodium 55.4, Carbohydrate 8.6, Fiber 2.1, Sugar 4, Protein 0.8
CARROTS BRAISED IN MARSALA WINE
Steps:
- Choose a straight-sided sauté pan that has a tight-fitting lid and is just large enough to hold the vegetables in one or two layers. A pan that is too large will allow the liquid to evaporate too quickly; if it is too small, the vegetables will be piled too high to braise evenly.
- Melt the butter over moderate heat, so that it melts without taking on any color. Stir the carrots into the pan, and season with salt and pepper, nutmeg, and sugar. Turn the carrots over several times with a heatproof rubber spatula or wooden spatula or spoon to coat them well with the butter and seasonings. Cook gently - do not fry - stirring often, for about 2 minutes, to release the vegetable's flavor, and then pour in the Marsala. Bring to a quick boil, and then adjust the heat so the carrots just barely simmer. Cover the pan tightly and braise, shaking it well from time to time, for 12 to 15 minutes, or until the carrots are tender. Check the pan occasionally, and if the liquid has evaporated before the carrots are cooked, add small amounts of hot water. When the carrots are tender, there should be only enough liquid left just to coat them. If there is more, turn the heat to high and boil it off.
- Variations
- Carrots Braised in Lemon and Parsley: Before adding the carrots to the butter, cook one finely chopped small onion until it is tender. Substitute water or broth for the Marsala, and add a teaspoon of lemon juice. When the carrots are tender, stir in 3 tablespoons of finely chopped flat-leaf parsley, and toss a minute before serving.
- Braised Carrots with Parmesan Cheese: Braise the carrots with broth or water, and when they are cooked, turn off the heat and sprinkle on 1/3 cup or more grated Parmesan cheese.
DICED CARROTS AND TURNIPS
Categories Side Thanksgiving Vegetarian Quick & Easy Carrot Turnip Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 4
Steps:
- In a kettle of boiling salted water cook the carrots for 3 minutes, add the turnips, and boil the vegetables for 3 to 5 minutes, or until they are tender. Drain the vegetables and transfer them to a serving dish. Add the butter, cut into bits, the nutmeg, and salt and pepper to taste and toss the mixture until the butter is melted.
TURNIPS WITH CARROTS
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Peel the turnips and cut them into quarters.
- Trim off the stem ends of the carrots. Scrape the carrots and put them in a saucepan. Add water to cover and salt. Bring to a boil and let cook about 7 minutes. Add the turnip pieces and continue cooking until both vegetables are tender, about 3 minutes or slightly longer. Drain well.
- Return the vegetables to the saucepan. Add butter and shallots and toss. Sprinkle with parsley and serve hot.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 6 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 650 milligrams, Sugar 11 grams, TransFat 0 grams
TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)
This fall and winter farm recipe was passed down from my Irish-Canadian grandmother Agnes Walsh (Donahoe). It's a simple mash that I updated with a dash of nutmeg and cayenne. An exciting (and affordable) side dish for all holiday menus.
Provided by Wendy
Categories Side Dish Vegetables Carrots
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
- Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.
Nutrition Facts : Calories 354.2 calories, Carbohydrate 36.2 g, Cholesterol 67.8 mg, Fat 23.4 g, Fiber 9.9 g, Protein 3.3 g, SaturatedFat 14.4 g, Sodium 200.9 mg, Sugar 11.7 g
TENDER CARROTS AND TURNIPS WITH MINT DRESSING
Instead of the classic brown-sugar glaze, these carrots and turnips are tossed in a tangy rice-vinegar dressing; a spoonful of apricot marmalade and freshly chopped mint gets stirred in for palate-pleasing sweetness.
Provided by Greg Lofts
Categories Vegan Recipes
Time 35m
Yield Serves 8 to 10
Number Of Ingredients 7
Steps:
- Combine carrots and turnips in a small pot; add enough water to cover by 1 inch. Bring to a boil; generously season with salt. Reduce heat to medium and simmer until vegetables are tender but still hold their shape, 10 to 12 minutes; Drain.
- Meanwhile, in a bowl, whisk together vinegar and marmalade. Gradually whisk in oil; season with salt and pepper. Toss warm vegetables with dressing. Stir in mint, season with salt and pepper, and serve.
CARROTS AND TURNIPS WITH MARSALA
Number Of Ingredients 6
Steps:
- 1 Peel the carrots and turnips and cut them into 1-inch pieces. 2 In a large skillet, melt the butter over medium heat. Add the vegetables and salt to taste. Cook for 5 minutes, stirring occasionally. 3 Add the Marsala. Cover and cook 5 minutes more or until the wine evaporates and the vegetables are tender. Sprinkle with parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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