Roasted Turnips With Ginger Recipes

COLLARD GREENS ROASTED WITH GARLIC, PEANUTS, TURNIPS AND SWEET POTATOES

Collard Greens Roasted with Garlic, Peanuts, Turnips and Sweet Potatoes image

Provided by Food Network

Time 2h

Yield to 8 servings

Number Of Ingredients 17

Ingredients

2 ounces olive oil
6 ounces butter
2 onions, peeled and sliced
2 large bunches collards, washed, stemmed and chopped
2 bunches baby turnips
1 cup Virginia peanuts, roasted and crushed
2 tablespoons minced Fresno chiles
1 tablespoon pureed roasted garlic
Japanese Sweet Potatoes, recipe follows
8 small Japanese sweet potatoes, cut in half lengthwise
2 ounces butter, melted
Sea salt
4 baby cucumbers, cut in half, seeded and minced
2 tablespoons rice vinegar
1 tablespoon maple syrup
1 teaspoon grated fresh ginger
1/4 teaspoon cayenne pepper

Steps:

Add the olive oil and half of the butter to a heavy saucepot over medium heat. Add the onions and cook, about 5 minutes. Add the collards and 1 cup water and stir to combine, then cook for about 30 minutes.
Add the turnips and simmer for about 20 minutes.
Stir in peanuts, chiles, garlic and remaining 3 ounces butter. Season to taste.
Stir in Japanese Sweet Potatoes. Serve hot, warm or at room temperature.
Preheat a wood-burning pizza oven or regular oven to 375 degrees F.
Brush the potatoes with butter and sprinkle with sea salt. Roast until tender, about 25 minutes.
Transfer potatoes to a covered bowl.
Mix the cucumbers with the vinegar, maple syrup, ginger, cayenne and some sea salt. Dice the potatoes while they are still warm. Add the potatoes to the cucumber mixture and mix well.
Serve warm.

ROASTED TURNIPS

Roasted Turnips image

Provided by Nancy Fuller

Categories side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

2 pounds turnips with purple tops, cut into wedges
4 tablespoons unsalted butter, cubed
3 sprigs fresh thyme
2 shallots, sliced
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.

GINGER-GLAZED TURNIPS, CARROTS, AND CHESTNUTS

Ginger-Glazed Turnips, Carrots, and Chestnuts image

Provided by Bon Appétit Test Kitchen

Categories Ginger Side Christmas Thanksgiving Vegetarian High Fiber Carrot Turnip Fall Winter Chestnut Christmas Eve Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 8

Ingredients

2 pounds turnips, peeled, cut into 1x1" strips (about 6 cups)
1/2 pound carrots, peeled, thinly sliced on a diagonal (2 cups)
12 tablespoons (1 1/2 sticks) unsalted butter, cut into 1" pieces, divided
1/2 cup (packed) light brown sugar
1 2" piece ginger, peeled, very thinly sliced
Kosher salt, freshly ground pepper
1 cup shelled roasted chestnuts from a jar
2 tablespoons minced assorted herbs (such as flat-leaf parsley, tarragon, and chives)

Steps:

Cut a 12" round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12" skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.

ROASTED TURNIPS AND WINTER SQUASH WITH AGAVE GLAZE

Roasted Turnips and Winter Squash With Agave Glaze image

Traditionally, this dish, from the Great Plains, would include timpsula, the wild turnip that grows in patches across the region. (Old Lakota harvesting stories tell of how the timpsula point the forager from one plant to the next.) In Lakota homes, the turnips are often braided and dried for use throughout the winter. Unless you live in the region, fresh timpsula is difficult to come by, as it's not sold commercially. It's also milder and slightly denser than the garden turnips we've substituted in this traditional pairing. The agave glaze adds a touch of sweetness to the vegetables, and the toasted sunflower seeds add crunch. Serve this with bison pot roast with hominy or spooned over wild rice for a comforting vegetarian meal.

Provided by Sean Sherman

Categories dinner, vegetables, main course, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

2 pounds turnips, trimmed if needed, then cut into 1-inch chunks
1 small butternut squash or 2 delicata squash (about 2 pounds total), unpeeled, halved, seeds and membranes scraped away, then cut into 1-inch chunks
2 tablespoons sunflower oil
2 tablespoons chopped fresh sage
2 teaspoons coarse sea salt
2 tablespoons light agave nectar
1/4 cup toasted sunflower seeds

Steps:

Heat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. In a large bowl, toss the turnips and squash with the oil, sage and salt. Divide the mixture between the 2 baking sheets, then spread in an even layer.
Transfer to the oven on the middle and lower shelves, and roast for 20 minutes, stirring the vegetables and rotating the baking sheets halfway through. Reduce the heat to 400 degrees and continue to roast until tender and caramelized, another 10 to 20 minutes, stirring and rotating again halfway through.
Remove from the oven and brush with the agave. Return to the oven and cook until the vegetables appear glossy, 2 to 3 minutes. Serve with sunflower seeds scattered on top.