Orange Glazed Turnips Recipes

BROILED DUCK WITH ORANGE-GLAZED TURNIPS

Steps:

• Cut the duck in half lengthwise with poultry shears, working up from the tail and down the center (or have it cut in half by the butcher). Remove as much fat as possible from the carcass. Prick the skin lightly all over with a fork so the fat will pour off as the duck cooks.
• Pare the orange thinly and set the peel aside. Squeeze the juice from the orange and pour it over the duck on the bone side. Sprinkle that side with rosemary, salt and pepper.
• Heat broiler to medium-hot. Place the duck halves on a broiler rack, bone side up, and broil four inches from the heat for 15 minutes. Drain off the fat and turn the duck pieces so the skin side is up. Season with salt and pepper. Broil for 20 minutes or until the skin is browned and crisp. Be careful not to burn the skin. If it cooks too fast, move the broiling rack to a lower rung. The duck is done when the juices are pink.
• While the duck is cooking, bring the turnip pieces to a boil in enough water to cover. After five minutes add the orange peel. When the turnips are almost tender - after about 10 minutes - drain off all but half a cup of water. Add the sugar and butter and cook until glazed, turning occasionally with a wooden spoon. Meanwhile, cut the orange peel into julienne strips and add to the turnips. Correct seasoning.
• Serve the turnips in a heated dish and the duck halves on heated individual plates. Garnish with parsley and serve.

GLAZED TURNIPS

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 CARROTS AND TURNIPS

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.

ORANGE GLAZED BABY TURNIPS

Steps:

• If the turnips come with their leaves, cut them off and set aside. Wash roots and leaves thoroughly.
• Saute the turnips in the butter with the sugar until they are lightly colored. Add the orange juice and peel, salt and pepper and cover. Cook 5 to 10 minutes or until the turnips are tender when tested with a fork.
• Meanwhile, if you have turnip leaves, slice them and steam them separately. Arrange the turnips in a bowl with the leaves in a circle around the edges and serve.

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.

MAPLE GLAZED TURNIPS

Steps:

• Wash and peel the turnips and cut into 1 inch dice.
• Heat 1 T. of the butter in a skillet over medium heat. Add the syrup, cinnamon, nutmeg, salt and pepper and stir.
• Add the turnips and then add water to a depth of 1/4" in the pan. Bring to a boil, cover, reduce heat and steam until the turnips are tender, about 7-8 minutes.
• Uncover and continue to cook until the liquid has reduced and the turnip pieces are glazed with the syrup and spices. (about 3 minutes).
• Add the remaining butter along with the chopped parsley and lemon juice. Shake the pan to coat the turnips evenly. Season to taste with salt and pepper and serve.