Carrots And Turnips With Marsala Recipes

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GLAZED CARROTS AND TURNIPS



Glazed Carrots and Turnips image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

3/4 pound turnips, cut into 1-inch pieces
3/4 pound carrots, cut into 1-inch pieces
2 teaspoons unsalted butter
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

  • Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams

CARROTS BRAISED IN MARSALA WINE



Carrots Braised in Marsala Wine image

Provided by Nancy Verde Barr

Categories     Vegetable     Braise     Carrot     Marsala     Fall

Yield Makes 4 or 5 servings

Number Of Ingredients 9

The start
4 tablespoons unsalted butter
The vegetable
1 1/4 pounds carrots, peeled and cut into large matchsticks or 1/4-inch-thick slices
Salt and freshly ground black pepper
Small grating of fresh nutmeg
1/2 teaspoon sugar
The braising liquid
1/2 cup dry Marsala

Steps:

  • Choose a straight-sided sauté pan that has a tight-fitting lid and is just large enough to hold the vegetables in one or two layers. A pan that is too large will allow the liquid to evaporate too quickly; if it is too small, the vegetables will be piled too high to braise evenly.
  • Melt the butter over moderate heat, so that it melts without taking on any color. Stir the carrots into the pan, and season with salt and pepper, nutmeg, and sugar. Turn the carrots over several times with a heatproof rubber spatula or wooden spatula or spoon to coat them well with the butter and seasonings. Cook gently - do not fry - stirring often, for about 2 minutes, to release the vegetable's flavor, and then pour in the Marsala. Bring to a quick boil, and then adjust the heat so the carrots just barely simmer. Cover the pan tightly and braise, shaking it well from time to time, for 12 to 15 minutes, or until the carrots are tender. Check the pan occasionally, and if the liquid has evaporated before the carrots are cooked, add small amounts of hot water. When the carrots are tender, there should be only enough liquid left just to coat them. If there is more, turn the heat to high and boil it off.
  • Variations
  • Carrots Braised in Lemon and Parsley: Before adding the carrots to the butter, cook one finely chopped small onion until it is tender. Substitute water or broth for the Marsala, and add a teaspoon of lemon juice. When the carrots are tender, stir in 3 tablespoons of finely chopped flat-leaf parsley, and toss a minute before serving.
  • Braised Carrots with Parmesan Cheese: Braise the carrots with broth or water, and when they are cooked, turn off the heat and sprinkle on 1/3 cup or more grated Parmesan cheese.

TURNIP AND CARROT MASH



Turnip and Carrot Mash image

This is a dish I used to make only at Thanksgiving. I loved it so much that I began making a ton of it and freezing the rest in serving sizes! If you don't like turnip/rutabaga, try this way.

Provided by Nana Lee

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

2 lbs carrots
2 lbs turnips or 2 lbs rutabagas
cream or milk
butter
salt
pepper

Steps:

  • Boil carrots and turnip/rutabaga SEPARATELY.
  • When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
  • Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
  • You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
  • ENJOY!
  • NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.

Nutrition Facts : Calories 78.3, Fat 0.4, SaturatedFat 0.1, Sodium 154.4, Carbohydrate 18.2, Fiber 5.2, Sugar 9.7, Protein 2.1

MASHED CARROTS AND TURNIPS



Mashed Carrots and Turnips image

This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 6

2 pounds carrots, peeled and sliced
2 medium turnips, peeled and diced
1/2 cup butter, cubed
1/4 teaspoon salt
1/8 teaspoon pepper
Minced fresh parsley, optional

Steps:

  • Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.

Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.

GLAZED MARSALA CARROTS WITH HAZELNUTS



Glazed Marsala Carrots with Hazelnuts image

This makes an elegant side dish for company and is easy enough to make when you want to serve something special on a weeknight. Marsala wine makes it so deliciously different and unlike any other carrot recipe you've tasted. -Barbara Morris, South Amboy, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 8

2 pounds fresh baby carrots
2 teaspoons salt, divided
1/4 cup butter, cubed
4 shallots, finely chopped
1 cup Marsala wine
1/2 cup sugar
1 cup chopped hazelnuts, toasted
Chopped fresh parsley, optional

Steps:

  • Place carrots and 1 teaspoon salt in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, melt butter over medium heat; add shallots. Cook and stir until tender, 3-5 minutes. Add wine, sugar and remaining 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and mixture is slightly thickened, 3-5 minutes. Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.

Nutrition Facts : Calories 269 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 4g fiber), Protein 4g protein.

GRANDMA'S TURNIPS AND CARROTS



Grandma's Turnips and Carrots image

Make and share this Grandma's Turnips and Carrots recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

3 lbs turnips
1 lb carrot
salt
pepper
butter

Steps:

  • Grate the turnips and carrots together.
  • Cook in water to cover until tender; drain (not dry).
  • Add salt, pepper and mix with butter.

CARAMELIZED TURNIPS , CARROTS AND PARSNIPS



Caramelized Turnips , Carrots and Parsnips image

Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!

Provided by Rita1652

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 small turnips, quartered
2 carrots, cut into 2 inches pieces
2 parsnips, cut into 2 inch pieces
2 tablespoons olive oil
salt
fresh ground black pepper
4 garlic cloves, slightly crushed

Steps:

  • Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
  • Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.

Nutrition Facts : Calories 93.7, Fat 6.9, SaturatedFat 0.9, Sodium 62.6, Carbohydrate 7.8, Fiber 2, Sugar 3.8, Protein 1

CARROTS AND TURNIPS WITH MARSALA



Carrots and Turnips with Marsala image

Number Of Ingredients 6

4 medium carrots
2 medium turnips, or 1 large rutabaga
2 tablespoons unsalted butter
salt
1/4 cup dry marsala
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • 1 Peel the carrots and turnips and cut them into 1-inch pieces. 2 In a large skillet, melt the butter over medium heat. Add the vegetables and salt to taste. Cook for 5 minutes, stirring occasionally. 3 Add the Marsala. Cover and cook 5 minutes more or until the wine evaporates and the vegetables are tender. Sprinkle with parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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