Orange Glazed Turnips Recipes

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.

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.

TURNIPS WITH ORANGE

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.

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.

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.