BRAISED TURNIPS
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.
VANILLA-BRAISED CARROTS AND TURNIPS
Provided by Florence Fabricant
Categories easy, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place chicken stock in a saucepan, add vanilla, bring to a simmer, and remove from heat. Set aside.
- Melt 1 tablespoon butter in a saucepan that will hold vegetables in a single layer. Add carrots and turnips, and dust with sugar. Sauté, stirring, over medium-high heat until they barely begin to brown, 3 to 5 minutes. Add stock and vanilla bean, reduce heat to medium low, cover, and cook about 20 minutes, until most of the stock has evaporated and vegetables are very tender.
- Uncover, add remaining butter, fold gently once or twice, season to taste with salt and pepper, and serve.
Nutrition Facts : @context http, Calories 139, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 587 milligrams, Sugar 9 grams, TransFat 0 grams
MARMALADE-BRAISED TURNIPS
Turnips are so versatile and this method of cooking helps to retain their natural pepperiness. This dish is particularly good alongside duck
Provided by Tom Kerridge
Categories Side dish
Time 55m
Yield as a side
Number Of Ingredients 8
Steps:
- Heat oven to 160C/140C fan/gas 3. Add the oil and butter to a large flameproof casserole dish over a medium heat. Once foaming, add the onions, cook for a few mins until they start to soften, then add the stock and marmalade.
- Bring to the boil, drop in the turnips, cover with a lid and put the dish in the oven for 25 mins. Remove from the oven and check that the turnips are soft.
- Put the dish back on the hob and add the cream. Simmer over a medium-high heat for 10 mins or until the cream becomes lovely and thick. Season and stir in the rosemary just before serving, scattering a little extra over the top, if you like.
Nutrition Facts : Calories 303 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 16 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
VANILLA-BRAISED TURNIPS
I saw this & knew this had a place at our Thanksgiving table this year - planning on tender turnips & beets from our garden for this one. I'm going to splurge & plant some golden beets just for this recipe (but will use good old Detroit Reds too)! From Food & Drink - a weekly Tribune guide to enjoying eating from Tribune. Please note the original recipe did not include the beets, simply the 12 small turnips. Terra Brockman, author of the interesting article on vanilla, wrote: "On a cold day in early February, three cooks from Osteria di Tramonto came Downstate to participate in an old-fashioned hog butchering. That evening, they prepared a meal for the farmers, which featured sausages and many side dishes, including a roasted root vegetable medley. Everyone asked about the extra dimension to the roasted vegetables -- it was vanilla. This recipe is similar to what they served, but uses young turnips."
Provided by Busters friend
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast the beets several hours ahead (if using) to allow them time to cool to peel without pain on top of stain.
- Heat chicken broth, wine, thyme and bay leaf to a boil in a large saucepan over medium-high heat; lower heat to low. Cook until reduced by half, about 8 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add turnips, vanilla bean pod and seeds, salt and pepper to taste. Cook, stirring occasionally, until just beginning to soften, about 5 minutes.
- Add broth mixture to skillet; cook until liquid has almost evaporated and turnips are tender, about 20 minutes. Add beets after 10 minutes & avoid stirring much afterwards.
- Discard vanilla bean pod & serve.
Nutrition Facts : Calories 229.5, Fat 16.1, SaturatedFat 9.9, Cholesterol 40.7, Sodium 684.4, Carbohydrate 18.3, Fiber 4.2, Sugar 12.9, Protein 4.4
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- Melt the butter in a large skillet. Add the turnips and cook over moderately high heat until lightly browned in spots, about 4 minutes. Add the chicken broth, thyme sprigs and sugar, cover and simmer over low heat until the turnips are tender, about 30 minutes.
- Using a slotted spoon, transfer the turnips to a bowl. Discard the thyme sprigs. Boil the pan juices over high heat until thickened slightly, about 2 minutes. Season with salt and pepper. Pour the juices over the turnips and serve.
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