GLAZED TURNIPS
Categories Side Turnip Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
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.
HONEY-GLAZED TURNIPS
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
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.
Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 3 g, Protein 1 g
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.
SWEET-AND-SOUR SKILLET GLAZED TURNIPS
These slightly sweet turnips with a splash of vinegar are as easy as simmer, stir, season.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Spread the turnips in a single layer in a large skillet with a lid. Add enough water to cover the turnips halfway and then add the butter and sugar. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the turnips are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally, until the liquid almost completely evaporates and the turnips are glazed. Remove from the heat and stir in the vinegar and chives; season with salt and pepper.
- Copyright 2016 Television Food Network, G.P. All rights reserved
GLAZED TURNIPS
Give everyone around the table something to really smile about with our Glazed Turnips recipe. With just the right amount of sweetness, Glazed Turnips make a great complement to many an entrée. Add it to your menu tonight and make this day memorable.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Combine turnips, dressing, sugar and 1-1/4 cups water in large skillet sprayed with cooking spray; spread into even layer on bottom of skillet. Cover. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
- Stir in carrots; simmer, uncovered, 6 to 8 min. or until turnips and carrots are tender and water has cooked off, stirring occasionally.
- Cook additional 5 min. or until turnips are golden brown, stirring constantly. Remove from heat. Stir in remaining water.
Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 14 g, Fiber 4 g, Sugar 10 g, Protein 1 g
GLAZED TURNIPS WITH BACON
Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness of the bacon provides a savory counterpoint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
- Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
- Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.
ORANGE GLAZED TURNIPS
Steps:
- Peel turnips and cut into one-and-a-half-inch pieces. Put them in heavy saucepan with orange juice, chicken stock and one tablespoon butter. Season with salt and pepper; simmer uncovered until the turnips are tender and the liquid has evaporated (about 20 minutes). If more liquid is needed to cook the turnips, add a little more water.
- Meanwhile, blanch and drain the orange peel.
- Add the remaining butter and the sugar to the turnips and continue cooking them, turning them with a spoon, until they are glazed. Sprinkle them with the grated peel and thyme leaves. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 643 milligrams, Sugar 11 grams, TransFat 0 grams
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.
GLAZED TURNIPS
Not all people like turnips. For those who do this is a nice change from the turnip and carrot dishes that seem to be the standard way of serving turnip.
Provided by Tebo3759
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Blanch turnips in boiling water for 5 minutes.
- Pat dry and saute in hot oil for 3 minutes to brown lightly.
- Add bouillon to barely cover.
- Add butter and sugar.
- Boil 20 to 30 minutes until turnips are tender.
- Uncover and boil liquid to reduce to a thick syrup.
- Coat turnip with glaze and arrange around a roast or in a dish.
- Add parsley.
Nutrition Facts : Calories 134.1, Fat 6.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 328.9, Carbohydrate 16.7, Fiber 2.8, Sugar 12.1, Protein 3.2
GOURMET GLAZED TURNIPS
Make and share this Gourmet Glazed Turnips recipe from Food.com.
Provided by blucoat
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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. Serve warm and garnish with fresh parsley,.
Nutrition Facts : Calories 126.7, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 485.7, Carbohydrate 17.8, Fiber 4.1, Sugar 11.8, Protein 2.1
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