GLAZED BABY TURNIPS AND CIPOLLINI ONIONS
These glazed root vegetables are the perfect accompaniment to a meal of roasted duck.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium-low heat. Add sugar; season with salt and pepper. Cook until butter starts to color, about 1 minute. Add turnips and onions, swirling pan to evenly coat. Add the water; cover, and cook until almost all water has evaporated and vegetables are glazed, about 20 minutes.
- Remove cover; continue cooking until liquid has evaporated and vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.
HONEY-GLAZED TURNIPS, PARSNIPS AND PEARL ONIONS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Prepare the pearl onions: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook 1 minute. Drain and transfer to the ice water to stop the cooking. Drain again, then slip off the skins.
- Combine the turnips, butter, honey, lemon zest, bay leaves, 1 3/4 teaspoons salt and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and cook until the turnips are just slightly tender, 8 to 10 minutes.
- Stir in the parsnips and pearl onions, cover and cook until the vegetables are tender, 8 to 10 minutes. Uncover and simmer, stirring occasionally, until most of the liquid is evaporated, 5 to 7 minutes. Gently toss the vegetables to coat and transfer to a serving dish. Top with the chives.
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
SWEET AND SOUR CIPOLLINI ONIONS
Tangy, glazed onions that can serve as a side dish, hors d'oeuvres or added to a salad.
Provided by TerryWilson
Categories Side Dish Vegetables Onion
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Bring a large pot of water to a boil. Add onions and simmer until tender, about 20 minutes. Drain and pat dry.
- Melt butter in a large skillet over medium-high heat. Add onions and stir until well coated with butter. Season with salt. Cook and stir until onions are brown and caramelized, about 5 minutes. Pour in vinegar and sprinkle with sugar. Continue cooking and stirring until vinegar comes to a boil. Boil until vinegar thickens and glazes onions, about 5 minutes. Serve hot or cooled with vinegar syrup drizzled on top.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 21.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 3.7 g, Sodium 593.3 mg, Sugar 13.5 g
BALSAMIC-GLAZED CIPOLLINI ONIONS
A simple balsamic-glaze turns semisweet cipollini onions into a sophisticated side dish. Also Try:Potato-Wrapped Halibut, Sauteed Spinach
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees.
- Heat olive oil in a medium ovenproof skillet over medium heat. Add onions, stem side down, and cook, until lightly browned, 2 to 3 minutes. Turn and continue browning on opposite side, about 2 minutes more. Season with salt and pepper.
- Add vinegar and sugar; cook, until slightly syrupy, about 2 minutes. Add chicken broth, thyme, and garlic; bring to a boil. Transfer skillet to oven and roast until onions are easily pierced with the tip of a sharp knife, 15 to 20 minutes.
GLAZED BABY TURNIPS AND CARROTS
Categories Side Steam Easter Vegetarian Quick & Easy Carrot Turnip Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
- In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
STIR-FRIED BABY TURNIPS WITH SPRING ONIONS, GREEN GARLIC AND TOFU
The fresh ginger I'm finding at springtime farmers' markets is new and juicy, like the spring garlic and onions. I'm sure this is going to be just one of many springtime stir-fries, but right now it's a favorite. It's inspired by an irresistible bunch of baby turnips I bought at a Sunday farmers' market. The turnips were no bigger than a small round radish, but their greens were lush - I had about 6 cups of leaves after I'd stripped them from the stems. Sweet spring onions and green garlic contrast beautifully with the bitter flavor of the turnip greens.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 3 (4 if there are other dishes)
Number Of Ingredients 12
Steps:
- Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm's length of your wok.
- Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
- Return tofu to the wok along with the cilantro. Stir-fry for 1 minute and remove from heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 4 grams
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