Honey Roasted Asian Turnips Recipes

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ROASTED TURNIPS AND APPLES WITH HONEY



Roasted Turnips and Apples with Honey image

When root vegetables are in season, take advantage of ingredients like turnips by combining them with other autumn favorites like fresh apples. I've added cider vinegar and orange blossom honey to bring even more flavor to this dish.

Provided by Michael Tusk

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter
6 medium turnips, mixed varieties, peeled
4 scallions, trimmed of dark green ends
Salt
Freshly ground black pepper
2 apples, preferably Jonagold or Honey Crisp
1 tablespoon honey, preferably local orange blossom
1 teaspoon apple cider vinegar

Steps:

  • Preheat the oven to 425 degrees F. Melt the butter in a small saucepan over low heat. Quarter and slice the peeled turnips into ¼-inch slices. Place in a medium mixing bowl. Slice the scallions into 1" to 2" segments and add to the sliced turnips. Drizzle the melted butter over the turnip/scallion mixture. Season with salt and pepper, to taste. Quarter, core, peel, and cut 1 of the apples into ¼-inch to ½-inch slices. Add to the turnip mixture. Toss gently to coat. Spread the turnip mixture onto a rimmed baking sheet lined with parchment paper and place in the oven.
  • After 10 minutes, toss the mixture on the tray, to promote even browning and caramelization. Return the tray to the oven on the bottom rack for an additional 10-12 minutes.
  • Remove the tray from the oven. Drizzle the honey over the vegetables and return to the oven for an additional 1-2 minutes.
  • Remove the tray from the oven. Drizzle the apple cider vinegar over the warm vegetables. Toss gently to coat. Mound the turnips and apples on a wide platter, and shave the remaining apple over the warm vegetables. Serve immediately.

HONEY-GLAZED TURNIPS



Honey-Glazed Turnips image

This simple turnip side dish goes well with steak, burgers, pork, or chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 6

1 1/2 pounds turnips (about 3 medium), peeled and diced large
3 tablespoons honey
2 tablespoons unsalted butter
1 cup water
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Steps:

  • In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.

Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 3 g, Protein 1 g

ROASTED TURNIPS



Roasted Turnips image

Roasting turnips mellows their sharp flavor, makes them wonderfully tender, and turns them into the perfect vegetable side dish​.

Provided by Molly Watson

Categories     Side Dish     Dinner

Time 1h13m

Number Of Ingredients 4

2 pounds turnips
2 tablespoons olive oil
1 teaspoon fine or coarse sea salt (or more to taste)
Optional: ground black pepper

Steps:

  • Gather the ingredients.
  • Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
  • Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
  • Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.

Nutrition Facts : Calories 37 kcal, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 188 mg, Sugar 2 g, Fat 2 g, ServingSize 12 servings, UnsaturatedFat 0 g

HONEY-ROASTED PARSNIPS



Honey-roasted parsnips image

These golden, honeyed parsnips have just the right mix of earthiness and sweet glaze to make a moreish Christmas side dish, and they're quick to prepare

Provided by Miriam Nice

Categories     Side dish

Time 55m

Number Of Ingredients 5

500g parsnips
1 tbsp flour
1 tbsp honey
2 tbsp sunflower oil
2 tbsp butter

Steps:

  • Top and tail 500g parsnips, cutting any larger ones in half lengthways, then put in a large saucepan, cover with salted water, bring to the boil and cook for 5 mins.
  • Drain in a colander and let them steam-dry for a few mins.
  • Heat oven to 190C/170C fan/ gas 5.
  • Sprinkle 1 tbsp flour and 1 tbsp honey over the parsnips and toss to coat.
  • Put the parsnips in a roasting tin with 2 tbsp sunflower oil, 2 tbsp butter and seasoning.
  • Roast for 40 mins, turning halfway, until golden.

Nutrition Facts : Calories 119 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

HONEY-ROASTED ASIAN TURNIPS



Honey-Roasted Asian Turnips image

These Asian turnips, a smaller and sweeter version of the common turnip, are delicious roasted with honey, butter and a touch of salt and pepper.

Provided by MarthaStewartWanabe

Categories     Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb turnip, washed and quartered
1 tablespoon honey
1 tablespoon butter, salted
1/4 teaspoon salt
1/4 teaspoon black pepper, ground

Steps:

  • Preheat oven to 375°F.
  • Arrange quartered turnips onto a large baking sheet with sides.
  • Melt honey and butter together and drizzle over turnips. Season with salt and pepper and toss to coat turnips thoroughly.
  • Roast for 30-35 minutes or until lightly browned and tender.

TURNIP, HONEY & ROASTED GARLIC SOUP



Turnip, Honey & Roasted Garlic Soup image

This is one of my favorite recipe from the UK brand of soup 'The Covent Garden Soup Co'. They are sold in cartons in the chilled section over there, and I used to literally live off them when I was in London! The roasted garlic in this recipe marries the turnip perfectly -- it's worth the extra effort and can be roasted in the oven up to a few days in advance (whenever you have the oven going). Enjoy on a cold winter evening...

Provided by Sunshine_Celine

Categories     European

Time 1h45m

Yield 1 pot of soup, 4 serving(s)

Number Of Ingredients 10

1 ounce butter
1 medium onion, diced
3 medium carrots, diced
2 medium potatoes, diced
10 1/2 ounces turnips, diced
1 celery rib, diced
3 cups chicken stock
6 garlic cloves, roasted in skin in the over still soft
4 teaspoons honey
salt & pepper

Steps:

  • Melt butter in pot, add onions and cook gently for 10 min without coloring.
  • Add carrots, potatoes, turnips, celery and stock to the pot. Bring to a boil, cover and simmer gently for 1 hour.
  • Remove from stove and blend until smooth, return to the pot.
  • Squeeze the roasted garlic from the skins, mash into a pulp and add to the soup with the honey.
  • Season to taste and serve.

Nutrition Facts : Calories 278.1, Fat 8.2, SaturatedFat 4.3, Cholesterol 20.6, Sodium 396.3, Carbohydrate 44.4, Fiber 5.6, Sugar 15.7, Protein 8.5

ROASTED CARROTS AND TURNIPS



Roasted Carrots and Turnips image

These easy, caramelized roasted carrots and turnips are sweet, nutty, and delicious. Ready in less than 30 minutes with any herbs or spices you like.

Provided by Kristen McCaffrey

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 5

4 medium turnips, peeled and chopped
4 carrots, peeled and chopped
2 tbsp olive oil
2 tsp Italian seasoning (or dried herbs)
Salt and pepper

Steps:

  • Preheat the oven to 400 degrees. Toss the turnips and carrots with olive oil, Italian seasoning, salt, and pepper. Spread out on a baking sheet, leaving some space between the vegetables so they roast. If they are too close together they will steam.
  • Roast the vegetables for 25-30 minutes until tender and beginning to brown. Shake the pans a couple of times during baking.

Nutrition Facts : ServingSize 1 cup, Calories 139 cal, Carbohydrate 18 g, Fat 7 g, Protein 2 g, Fiber 6 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 165 mg, Sugar 10 g

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