Turnips Taters And Ham Recipes

SLOW-COOKER HAM WITH TURNIPS

Steps:

• Put the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham and surround it with the turnips. Pour in the wine and 2 cups water. Cover and cook on low, 7 hours.
• Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
• Slice the ham and serve with the turnips, apples and greens.

BRAISED CHICKEN WITH COUNTRY HAM AND TURNIPS WITH THEIR GREENS

Steps:

• Preheat the oven to 375°F.
• Rinse the chicken, pat dry, and remove any excess fat. Season all over with salt and pepper to taste. Lightly dust each piece, skin side only, with the flour.
• Heat the olive oil in a large ovenproof, nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the chicken and brown for about 5 minutes per side.
• Remove the chicken from the skillet to a plate and set aside. Add the turnips and ham and cook and stir for about 2 minutes, until the ham is slightly crispy. Add the garlic and cook and stir for 1 minute more. Add the broth and rosemary, scrape up all the brown bits from the bottom of the pan, and bring to a low boil. Reduce the heat to a simmer and return the chicken to the skillet, skin side up, along with any juice that has collected in the bottom of the plate.
• Place the skillet in the oven to roast for about 30 minutes, basting the chicken with the cooking liquid several times, until cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife.
• Remove from the oven and transfer the chicken to a large serving platter, loosely covered to keep warm. Add the turnip greens to the skillet, place over medium heat, and cook and stir until just wilted and tender, 3 to 5 minutes. Arrange the turnips and greens around the chicken, spoon the broth and ham on top, and serve warm.

BOILED,ROASTED GLAZED HAM WITH CABBAGE AND TURNIP.

Steps:

• 1. Fill a heavy bottom pot half way up with cold water, over a medium heat. place in the fillet of ham and leave to simmer for 45 minutes ,
• 2. prepare the cabbage, wash and sliced not too thinly . peel ,chopped the onion and place cabbage and onion into pot along with the simmering ham for the remaining 15 minutes.
• 3. When the ham is cooked turn off the heat, and lift out the ham . place the ham into oven dish , let cool for few minutes so you can work with it. score top of ham with a sharp knife, mix honey and ground clove to make a glaze and rub all over the ham. Push the cloves into the skin randomly, place the ham into the oven to roast at 180c/375f for 30 minutes .
• 4. The ham water can be saved to make a stock for a delicious soup ,or freeze a little ham water in a tub to cook with the Brussels spouts for Christmas dinner adds a fantastic flavour . Set aside the cooked cabbage and onion ,will reheat later
• 5. wash ,peel potatoes and turnip . cut potatoes into halfs and turnip chopped to smallest pieces , place turnip in bottom of the steamer pot , with another connection pot place potatoes on top and steam for 20 minutes over high heat until potatoes are soft and floury. once cooked take off heat, smash the potatoes up with some butter, and same with the turnip but add a little cracked black pepper also.
• 6. Take ham out of oven leave to rest ,while you start on the parsley sauce: melt the butter in a small pot, over medium heat whisk in the flour ,salt & pepper to make a roux. add the milk & parsley whisk until smooth, stay with it until it thickened .
• 7. put the cooked cabbage and onion into a frying pan over medium heat ,add olive oil and fry up to reheat for 5 minutes. slice down the cooked ham and start to plate up and enjoy...:)

BOILED DINNER WITH TURNIPS AND HAM HOCKS

Steps:

• Combine the turnips, carrots, onion, bay leaf, ham hocks and chicken broth in a large pot. Bring to a boil. Reduce to a simmer and cook until vegetables are tender, about 30 minutes.
• Remove the ham hocks from the broth. Remove the meat from the bone, trim of all fat and cut into thin strips.
• Ladle the broth and vegetables into soup bowls. Divide the meat among the bowls. Garnish each bowl with some pepper flakes and cilantro. Serve immediately.

BAKED TURNIP 'TATERS, LOW CARB DIABETIC

Steps:

• Peel turnips, making sure to remove the tough top bits; place in a saucepan.
• Cover with water and bring to a boil.
• Cover with pan lid, lower heat and simmer for about an hour until tender.
• Drain then cut into chunks small enough to fit in your food processor.
• Place chunked veggies, butter, and sour cream in a food processor and puree.
• Add beaten eggs and cheese and whir some more until ingredients are well-mixed (it won't take long).
• Pour into casserole dish and bake for about 20 minutes at 350°F until it's a little brown on top and edges (or you can nuke it for about 7-10 minutes).
• You might want to experiment the first couple of times you make it to see how brown you like the top.
• You can sprinkle a little more cheese on the top before baking, if you like.
• (You can also cube the turnips ahead of time then simmer and it doesn't take so long to cook, but some turnips are so hard to cut when raw that I've given up on that technique and just boil them whole.) Optional: add a garlic clove to the cooking veggies and puree along with everything else; adds.
• 25 carbs to each serving.
• Other options: 1/4 tsp dill, crumbled bacon, etc.
• Fluffier than other mashed-potato substitutes, because of the egg baked inches.
• Mmmm!
• The carb count on these might be a bit off, but they wouldn't be much more.
• Turnips are pretty low.

TRULY TASTY TURNIPS WITH GREENS

Steps:

• In a greased 6- or 7-qt. slow cooker, combine all ingredients. Cook, covered, on low 5-6 hours or until vegetables are tender, stirring once. If using ham hocks, remove meat from bones when cool enough to handle; cut ham into small pieces and return to slow cooker. Serve with a slotted spoon.