Glazed Turnips And Edamame Recipes

SWEET AND SPICY SOY GLAZED EDAMAME

Steps:

• Cook the edamame according to package directions.
• In a small bowl, mix together the soy sauce, water, rice vinegar, brown sugar, and red pepper flakes.
• Heat canola oil in a small saucepan over medium-low heat. Once heated, add the garlic and ginger. Let cook for one to two minutes, stirring to avoid garlic from burning.
• Add in the soy sauce mixture and raise the heat to medium. Let cook, stirring frequently, until the sauce reduces to a glaze, about 5-7 minutes. Once you reach the desired glaze consistency, add in the cooked edamame and toss well.
• Use tongs to plate edamame. Pour any glaze left in the saucepan into a small dipping bowl alongside the edamame. Devour immediately.
• *I've made this without rice vinegar when I looked in the pantry and we didn't have any. It still came out great.
• **If you have a micrograter, you can grate the garlic and ginger if you want. That way it it dissolves into the glaze instead of having little finely minced chunks. If you try it this way, only cook the ginger and garlic for about 30 seconds. I've done it both ways. Totally your call, just wanted to give you the option ????

GLAZED TURNIPS

Steps:

• Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
• Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

GLAZED CARROTS AND TURNIPS

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.

HONEY-GLAZED TURNIPS

Steps:

• In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

10 BEST WAYS TO USE EDAMAME (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious edamame recipe in 30 minutes or less!

GLAZED TURNIPS WITH GOLDEN RAISINS

Steps:

• Saute 11/2 pounds chopped peeled turnips in olive oil over medium-high heat until tender, 8 minutes; season with salt. Add 1/2 diced red onion, 1/2 teaspoon chopped rosemary and a pinch ofred pepper flakes; cook 2 minutes. Add 3 tablespoons each white wine vinegar, honeygolden raisins. Cook, stirring, until the turnips are glazed, 1 to 2 minutes. Toss with chopped parsley; season with salt.

EDAMAME PARMESAN

Steps:

• Preheat the oven to 400 degrees F.
• Toss the edamame with the olive oil to coat in a medium bowl. In a separate small bowl, mix the Parmesan and garlic powder with some salt and pepper. Add the Parmesan mixture to the edamame mixture and toss.
• Spread the edamame on a rimmed baking sheet and bake, turning once halfway through, until the cheese just starts to brown, 10 to15 minutes. Store in an airtight container.

MAPLE GLAZED TURNIPS

Steps:

• Wash and peel the turnips and cut into 1 inch dice.
• Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir.
• Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes.
• Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes).
• Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.