Honey Roasted Asian Turnips Recipes

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HONEY-GLAZED TURNIPS, PARSNIPS AND PEARL ONIONS



Honey-Glazed Turnips, Parsnips and Pearl Onions image

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound pearl onions
1 1/2 pounds turnips, peeled and cut into wedges
4 tablespoons unsalted butter
1/4 cup honey
4 wide strips lemon zest, removed with a vegetable peeler
2 bay leaves (preferably fresh)
Kosher salt
1 pound parsnips, peeled and cut into 2-inch pieces
2 tablespoons chopped fresh chives

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.

ROASTED TURNIP SOUP WITH HONEY CREAM



Roasted Turnip Soup With Honey Cream image

This is a creamy great comfort soup for winter time. It is simple but elegant served with the honey cream. Recipe taken from "Edible Chesapeake" Magazine, Winter 2007

Provided by WeBees

Categories     Vegetable

Time 2h

Yield 4-6 c, 4-6 serving(s)

Number Of Ingredients 12

2 lbs turnips, peeled and cut into 1-inch chunks
1 large onion, diced
6 garlic cloves, peeled
1 leek, washed well and chopped
1 teaspoon dried thyme
4 tablespoons olive oil
2 1/2 cups vegetables or 2 1/2 cups chicken stock
2 cups milk or 2 cups cream
3/4 teaspoon salt
1/2 cup sour cream
2 teaspoons heavy cream
1 tablespoon honey

Steps:

  • Preheat oven to 425°F.
  • Bring large pot of lightly salted water to boil. Blanch the turnips for 3 minute.
  • Drain and rinse with cold water. Lightly towel dry the turnips.
  • Toss turnips, onions, leeks, garlic and thyme in oil in a large bowl. Spread on a baking sheet or dish in a single layer. Roast in preheated oven for approximately 1 hour, stirring and turning every 15 minute or so until browned evenly.
  • Place roasted vegetables in a soup pot. Add 3/4 cup of water to pan vegetables were roasted in, scrape bits and juices and add to soup pot.
  • Add the stock, milk, cream and salt to pot. Bring almost to boil and partially cover. Reduce heat to simmer an cook for about 30 min or until turnips are quite tender. In a blender, puree the soup in batches.
  • Strain through food mill or strainer to create creamy fine consistency.
  • Serve with Honey Cream.
  • Honey Cream: Mix ingredients from above together well.

Nutrition Facts : Calories 383.9, Fat 25.3, SaturatedFat 9, Cholesterol 33.1, Sodium 671.1, Carbohydrate 34.5, Fiber 5.2, Sugar 15.5, Protein 8

HONEY-GLAZED TURNIPS



Honey-Glazed Turnips image

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

1 1/2 pounds turnips (about 3 medium), peeled and diced large
3 tablespoons honey
2 tablespoons unsalted butter
1 cup water
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

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

ROASTED TURNIPS AND APPLES WITH HONEY



Roasted Turnips and Apples with Honey image

When root vegetables are in season, take advantage of ingredients like turnips by combining them with other autumn favorites like fresh apples. I've added cider vinegar and orange blossom honey to bring even more flavor to this dish.

Provided by Michael Tusk

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
6 medium turnips, mixed varieties, peeled
4 scallions, trimmed of dark green ends
Salt
Freshly ground black pepper
2 apples, preferably Jonagold or Honey Crisp
1 tablespoon honey, preferably local orange blossom
1 teaspoon apple cider vinegar

Steps:

  • Preheat the oven to 425 degrees F. Melt the butter in a small saucepan over low heat. Quarter and slice the peeled turnips into ¼-inch slices. Place in a medium mixing bowl. Slice the scallions into 1" to 2" segments and add to the sliced turnips. Drizzle the melted butter over the turnip/scallion mixture. Season with salt and pepper, to taste. Quarter, core, peel, and cut 1 of the apples into ¼-inch to ½-inch slices. Add to the turnip mixture. Toss gently to coat. Spread the turnip mixture onto a rimmed baking sheet lined with parchment paper and place in the oven.
  • After 10 minutes, toss the mixture on the tray, to promote even browning and caramelization. Return the tray to the oven on the bottom rack for an additional 10-12 minutes.
  • Remove the tray from the oven. Drizzle the honey over the vegetables and return to the oven for an additional 1-2 minutes.
  • Remove the tray from the oven. Drizzle the apple cider vinegar over the warm vegetables. Toss gently to coat. Mound the turnips and apples on a wide platter, and shave the remaining apple over the warm vegetables. Serve immediately.

HONEY-CREAMED TURNIPS



Honey-Creamed Turnips image

I got this from an old cookbook at the library where I work, titled Celebrate the Bounty: Recipes and Rituals to Create Wonderful Feasts for Every Occasion in the Biblical Year, by Amy Appleby and Jerald B. Stone. I want to try it, and to see the nutritional information.

Provided by PinkGrrlyGeek

Categories     Vegetable

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 5

2 lbs turnips
2 tablespoons honey
1/4 cup whipped cream
salt
white pepper

Steps:

  • Wash and pare the turnips. Quarter them and boil 30 minutes, or until tender. Drain off the water and let the turnips stand over low heat to steam off excess moisture. Mash the turnips in the pan and steam off excess moisture again.
  • Add the honey to the mashed turnips and fold in the whipped cream. Season with salt and white pepper.

Nutrition Facts : Calories 70.1, Fat 0.7, SaturatedFat 0.4, Cholesterol 1.9, Sodium 104.9, Carbohydrate 15.8, Fiber 2.7, Sugar 11.7, Protein 1.5

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