GLAZED BABY TURNIPS AND CIPOLLINI ONIONS
These glazed root vegetables are the perfect accompaniment to a meal of roasted duck.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 7
Steps:
- Melt butter in a large saucepan over medium-low heat. Add sugar; season with salt and pepper. Cook until butter starts to color, about 1 minute. Add turnips and onions, swirling pan to evenly coat. Add the water; cover, and cook until almost all water has evaporated and vegetables are glazed, about 20 minutes.
- Remove cover; continue cooking until liquid has evaporated and vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.
GLAZED BABY TURNIPS AND CARROTS
Categories Side Steam Easter Vegetarian Quick & Easy Carrot Turnip Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
Steps:
- Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
- In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
TURNIPS WITH ORANGE
Kind of a homey recipe that dresses up the ol' turnip a bit, a recipe that comes from the 500 ALL-TIME GREAT RECIPES cookbook, a gift from my partner in the current Cookbook Swap!
Provided by Sydney Mike
Categories Oranges
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 201.4, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 224.2, Carbohydrate 16, Fiber 2.2, Sugar 10.8, Protein 1.8
ORANGE-GLAZED CARROTS AND TURNIPS
A special occasion diabetic dish, as carrots and oranges are high in sugar. A great substitution for holiday sweet potatoes! From "Diabetes Cooking fo Everyone", by Carol Gelles. Exchanges: 1 3/4 vegetable, 1/4 fat.
Provided by zeldaz51
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together everything from orange juice to orange rind.
- In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.
Nutrition Facts : Calories 107.3, Fat 3.9, SaturatedFat 0.5, Sodium 111, Carbohydrate 17.5, Fiber 3.1, Sugar 11.6, Protein 1.4
GLAZED TURNIPS
Categories Side Turnip Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
- Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
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.
Nutrition Facts : @context http, Calories 146, UnsaturatedFat 2 grams, Carbohydrate 19 grams, Fat 7 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 643 milligrams, Sugar 11 grams, TransFat 0 grams
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