Grandmas Turnips And Carrots Recipes

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GLAZED CARROTS AND TURNIPS



Glazed Carrots and Turnips image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

3/4 pound turnips, cut into 1-inch pieces
3/4 pound carrots, cut into 1-inch pieces
2 teaspoons unsalted butter
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

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

CHEESY TURNIPS AND CARROTS



Cheesy Turnips and Carrots image

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

3 cups chopped peeled turnips
2 cups sliced carrots
1/4 teaspoon ground ginger
3/4 cup water
1 teaspoon salt, divided
1/2 cup chopped onion
1/2 cup diced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese

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



Mashed Carrots and Turnips image

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

2 pounds carrots, peeled and sliced
2 medium turnips, peeled and diced
1/2 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

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.

TURNIP AND CARROT MASH



Turnip and Carrot Mash image

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

2 lbs carrots
2 lbs turnips or 2 lbs rutabagas
cream or milk
butter
salt
pepper

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

GRANDMA'S CARROT CAKE



Grandma's Carrot Cake image

This recipe has been a favorite in our family for three generations. Different from traditional carrot cakes, this cake is extremely moist and flavorful and is topped with a buttermilk glaze while still warm. Try it and I think you will agree that it is the best!! Be certain to reduce the baking temperature to 325 degrees F(165 degrees C) if using a glass baking pan.

Provided by heybejay

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h25m

Yield 12

Number Of Ingredients 15

2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
2 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
1 cup chopped walnuts
1 (15 ounce) can crushed pineapple, drained
2 cups carrots, grated
1 cup flaked coconut
½ cup butter
1 cup white sugar
½ cup buttermilk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Sift together the flour, baking soda and cinnamon. Set aside.
  • In a large bowl, combine the sugar and oil until blended. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour mixture just until incorporated. Fold in the pineapple, carrots, coconut and walnuts. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. While still warm, poke holes in the cake with a fork.
  • For the glaze: In a saucepan, combine butter, sugar, buttermilk and vanilla. Bring mixture to a boil over medium heat, then reduce heat and cook for 5 minutes. Pour glaze over warm cake, then allow to cool completely.

Nutrition Facts : Calories 642.7 calories, Carbohydrate 78.5 g, Cholesterol 67.2 mg, Fat 35.5 g, Fiber 2.7 g, Protein 6.1 g, SaturatedFat 10.4 g, Sodium 323.7 mg, Sugar 59.1 g

GRANDMA'S TURNIPS AND CARROTS



Grandma's Turnips and Carrots image

Make and share this Grandma's Turnips and Carrots recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 lbs turnips
1 lb carrot
salt
pepper
butter

Steps:

  • Grate the turnips and carrots together.
  • Cook in water to cover until tender; drain (not dry).
  • Add salt, pepper and mix with butter.

GRANDMOTHER'S CARROT CASSEROLE



Grandmother's Carrot Casserole image

Baby carrots are mixed with onions and cheese, topped with crumbled buttery round crackers. This is my grandmother's best Thanksgiving recipe.

Provided by LYNDAS

Categories     Side Dish     Casseroles

Time 35m

Yield 6

Number Of Ingredients 6

2 pounds baby carrots
1 cup chopped onion
1 cup mayonnaise
1 cup grated Cheddar cheese
½ cup sugar
10 buttery round crackers, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place the carrots and onion into a large saucepan and fill with about 1 inch of water. Bring to a boil, then steam over medium heat until carrots are tender enough to pierce with a fork, 5 to 10 minutes. Drain and allow to cool slightly.
  • In a large bowl, stir together the mayonnaise, sugar and cheese. Stir in the carrots and onion until evenly coated. Transfer to a casserole dish. Top with crumbled crackers.
  • Bake for 20 to 30 minutes in the preheated oven, until sauce is bubbly and the top is toasted.

Nutrition Facts : Calories 514 calories, Carbohydrate 36.5 g, Cholesterol 38.1 mg, Fat 38.6 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 9.6 g, Sodium 522.1 mg, Sugar 25.8 g

UNCLE BILL'S CARROTS - TURNIP - PARSNIP DISH



Uncle Bill's Carrots - Turnip - Parsnip Dish image

This is such an easy recipe to make and has a marvelous taste using the combination of these 3 veggies.

Provided by William Uncle Bill

Categories     Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

5 large carrots, peeled and chopped
1 medium turnips or 1 medium rutabaga, peeled and cut into small chunks
1 large parsnip, peeled and cut into small chunks
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons butter or 3 tablespoons margarine

Steps:

  • Prepare vegetables as noted and place them in a large saucepan.
  • Cover with water, bring to boil.
  • Reduce heat, cover and simmer for about 30 minutues or until vegetables are tender.
  • Drain well.
  • Add salt, pepper and butter and mash well.
  • Serve as a vegetable with your meal.
  • This is also very good the next day, re-heated.
  • Parsnips are available in different sizes. Measured across the top of the parsnips, Small - about 1 inch, Medium - about 1 1/2 inches, Large - about 2 inches.

FINNISH TURNIP CASSEROLE



Finnish Turnip Casserole image

Carrots and sugar sweeten the turnip in this side dish. A must for my family's Thanksgiving and Christmas dinners. The recipe is often requested.

Provided by Tira N Gilchrest

Categories     Side Dish     Vegetables     Carrots

Time 1h35m

Yield 6

Number Of Ingredients 10

3 large carrots, cubed
1 large turnip, cubed
3 tablespoons softened butter
½ teaspoon salt
¼ cup all-purpose flour
¼ cup white sugar
2 eggs
½ cup milk
2 tablespoons white sugar
¼ teaspoon ground cinnamon

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • Place the carrot and turnip cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Return the carrots and turnips to the pot, and mash well with the butter, salt, flour and 1/4 cup of sugar. Whisk together the eggs and milk in a bowl, then stir into the mashed carrot mixture until blended. Scrape into the prepared casserole dish. Stir together 2 tablespoons of sugar with the cinnamon in a small bowl, and sprinkle over the top of the carrot mash.
  • Bake in the preheated oven until the carrot mash has slightly firmed and the top has begun to turn golden brown, about 45 minutes.

Nutrition Facts : Calories 175.8 calories, Carbohydrate 23 g, Cholesterol 78.9 mg, Fat 8 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.4 g, Sodium 311.7 mg, Sugar 16.5 g

DICED CARROTS AND TURNIPS



Diced Carrots and Turnips image

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

2 pounds carrots, cut into 1/2-inch dice
1 1/2 pounds turnips, peeled and cut into 1/2-inch dice
3 tablespoons unsalted butter
freshly grated nutmeg to taste

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.

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)



Trio of Mashed Roots (Parsnip, Turnip and Carrot) image

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

6 carrots, peeled and chopped
4 large parsnips, peeled and chopped
2 turnips, peeled and chopped
½ cup butter
½ cup heavy whipping cream
¼ teaspoon ground nutmeg
1 pinch cayenne pepper
salt and ground black pepper to taste

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

CHEESY TURNIPS AND CARROTS



Cheesy Turnips and Carrots image

Milk-tasting turnips and carrots are wonderfully enhanced by ginger, onion and a mouth-watering 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 Allrecipes Member

Time 30m

Yield 4

Number Of Ingredients 12

3 cups diced peeled turnips
2 cups sliced carrots
¼ teaspoon ground ginger
¾ cup water
1 teaspoon salt, divided
½ cup chopped onion
½ cup diced celery
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
¼ teaspoon pepper
1 ½ cups milk
1 cup shredded Cheddar cheese

Steps:

  • In a 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 skillet, saute onion and celery in butter until tender; stir in 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 the vegetables and heat through.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 23.7 g, Cholesterol 59.9 mg, Fat 20.2 g, Fiber 4.2 g, Protein 12.5 g, SaturatedFat 12.6 g, Sodium 882.5 mg, Sugar 12.1 g

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