Ginger Glazed Turnips Carrots And Chestnuts Recipes
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
GLAZED CARROTS AND TURNIPS
Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious.
Provided by tisnewfiegirl
Categories Onions
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Peel and chop vegetables.
- Melt 2 T butter or margarine in a large pan.
- Add vegetables and stir to coat.
- Add liquid, sugar and thyme.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Remove cover and simmer until all the liquid is absorbed.
- Add 1 T. butter or margarine and parsley and stir until butter melts.
- Serve hot.
- Leftovers microwave well.
- To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.
Nutrition Facts : Calories 112.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 213, Carbohydrate 13.7, Fiber 3.3, Sugar 8.5, Protein 2
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
GINGER-GLAZED CARROTS
The easiest, yummiest carrots you will ever eat! The recipe is just so quick and easy to make. My husband grew up hating carrots, but he is willing to try anything. When he tasted these, he asked, "What in the world did my mother do to carrots to make them so bad? These are delicious!" He now requests them ... usually about twice a week.
Provided by stephljones
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.
Nutrition Facts : Calories 80.7 calories, Carbohydrate 20 g, Fat 0.3 g, Fiber 3.2 g, Protein 1.2 g, Sodium 117.8 mg, Sugar 14 g
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