Turnips With Orange And Ginger Recipes

TURNIPS WITH ORANGE

Steps:

• Heat butter & oil in saucepan & cook shallot gently, stirring occasionally, until soft but not colored, about 3 minutes.
• Add turnips to shallot & continue heating.
• Shake pan frequently until turnips start to absorb butter & oil, about 7 minutes.
• Pour orange juice onto turnips, then simmer gently for about 30 minutes, until turnips are tender & OJ is reduced to a buttery sauce.
• Season with salt & pepper, if required.
• Serve hot, garnished with thin slivers of orange zest.

ORANGE GLAZED TURNIPS

Steps:

• Peel turnips and cut into one-and-a-half-inch pieces. Put them in heavy saucepan with orange juice, chicken stock and one tablespoon butter. Season with salt and pepper; simmer uncovered until the turnips are tender and the liquid has evaporated (about 20 minutes). If more liquid is needed to cook the turnips, add a little more water.
• Meanwhile, blanch and drain the orange peel.
• Add the remaining butter and the sugar to the turnips and continue cooking them, turning them with a spoon, until they are glazed. Sprinkle them with the grated peel and thyme leaves. Correct seasoning and serve.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

GINGER & ORANGE RUTABAGA (YELLOW TURNIP OR SWEDE)

Steps:

• Cover& cook the rutabaga until tender apprx 20 minutes.
• Drain& Mash, stir in remaining ingredients Serve HOT.

TURNIPS WITH ORANGE AND GINGER

Steps:

• Peel the turnips and slice them into pieces that are 1/2-inch thick. If desired, use a ring mold or other round cutter to form them into uniformly round shapes. • Melt the butter in a large skillet (at least 12 inches) over medium-high heat. Working in batches, cook the turnips until they begin to turn golden, about 3 minutes on each side. Remove cooked turnip slices to a plate and repeat until all of the turnip slices have been cooked. • With all of the slices on the plate, turn the heat to high and add the orange juice, scraping the bottom of the skillet to dislodge any caramelized bits. Stir in the honey. Return the turnip slices to the skillet and simmer over medium-high heat until the turnips are softened and the juice has reduced to a glaze, about 25 minutes, spooning the juices over the turnips as they cook. • Just before serving, add the ginger, lemon zest, mint and rosemary; stir to coat and serve.