Tangy Skillet Turnips And Potatoes Recipes

NANA'S MASHED TURNIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place turnip and potatoes in a large pot with enough water to cover, and bring to a boil. Cook 25 to 30 minutes, until tender. Remove from heat, and drain.
• Mix milk, 2 tablespoons butter, and sugar with the turnip and potatoes. Season with salt and pepper. Mash until slightly lumpy.
• Transfer turnip mixture to a small baking dish. Dot with remaining butter. Cover loosely, and bake 15 minutes in the preheated oven. Remove cover, and continue baking about 8 minutes, until lightly browned.

PAN FRIED TURNIPS AND POTATOES

Steps:

• Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
• In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
• To the skillet, add the cooked drained potato and turnip cubes.
• Add the salt and pepper.
• Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
• When done, sprinkle with the parsley and serve.

SWEET-AND-SOUR SKILLET GLAZED TURNIPS

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.
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TANGY SKILLET TURNIPS AND POTATOES

Steps:

• Pour 2 tablespoons of the olive oil in the big skillet, scatter in the bacon pieces, and set over medium-high heat. When the bacon starts to render fat, toss in the onion slices and garlic cloves. Cook, stirring and tossing, until the bacon is starting to crisp and the onion is just beginning to color.
• Pile all the turnip and potato chunks in the pan, sprinkle with salt, and toss everything together well for a couple of minutes. Lower the heat, cover the pan, and cook for about 15 minutes, occasionally turning the turnips and potatoes over as they soften and start to color.
• Stir together the vinegar, sugar, and 1/4 cup water. Push aside the vegetables to clear a space on the skillet bottom. Pour the vinegar into the hot spot, and as it sizzles, toss and turn the vegetables to moisten them. Spread the chunks in a layer filling the pan, cover, and cook for several minutes, until they've crisped on the bottom, then toss well and spread out again.
• Cook, covered, tossing and spreading every 4 minutes or so, until the potatoes and turnips are tender to the bite and caramelized all over, about 15 minutes. Season with more salt and freshly ground black pepper to taste. Serve right from the skillet, or heap the chunks in a warm bowl. Drizzle over the remaining 2 tablespoons olive oil, toss in the chopped parsley, and serve hot.

POTATOES & TURNIPS W/ONIONS

Steps:

• 1. Get all ingredients together.
• 2. Get a 12 inch skillet pour 4 tablespoons of olive oil, and turn on burner to medium-high. Add red pepper flakes.
• 3. Add cut and 1/4 inch sliced turnip, and cover the bottom of skillet. Cook about 5 minutes.
• 4. Meanwhile, take your potatoes out of water and slice them about 1/4 inch.
• 5. Turn burner to medium, stir turnips, and add potatoes, covering the turnips.
• 6. Add 2 teaspoons of kosher salt.
• 7. Add 1/2 teaspoon of fresh ground pepper. Stir, and cook about 5 minutes
• 8. Take your onion cut in half,and slice it about 1/4 inch thick.
• 9. Take the onion, and place it over the potatoes mixture...
• 10. evenly.
• 11. Put top on skillet and cook about 5 minutes.
• 12. Stir potatoes, turnip and onion. Turn down burner to low, and cover. Cook about 25 minutes. Turning mixture once half way through cooking.
• 13. Cook until vegetables are soft. Add salt and pepper to taste.

TURNIP MASHED POTATOES

Steps:

• Slice potatoes and turnips 1/4-inch thick. Cook in boiling water for 15-20 minutes or until fork-tender. Drain.
• Whip cooked potatoes and turnips with electric mixer, mixing until moderately smooth (don't overbeat them; a few lumps are nice).
• Add hot cream, butter and sour cream. Season with salt and pepper to taste.
• Whip again until blended.
• Adjust thickness by adding more cream, if desired.