Pho With Carrots Turnips Broccoli And Tofu Recipes

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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.

PHO WITH CARROTS, TURNIPS, BROCCOLI AND TOFU



Pho With Carrots, Turnips, Broccoli and Tofu image

I like this sweet, colorful combination of julienne carrots and turnips with either traditional rice noodles or heartier buckwheat soba. The carrots and turnips can be simmered directly in the stock, as they will contribute to its sweet flavor. The broccoli should be steamed separately.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 recipe vegetarian pho broth (see recipe)
1/2 pound firm tofu, cut in dominoes (optional)
Soy sauce to taste (optional)
12 ounces soba or wide rice noodles
1 broccoli stem, peeled and cut in 1 1/2-inch julienne, steamed for 1 minute
1 broccoli crown, sliced thin and steamed for 1 minute
1 large carrot (about 5 ounces) peeled and cut in 1 1/2-inch julienne
1 medium turnip, peeled and cut in 1 1/2-inch julienne
1/2 cup Asian or purple basil leaves, slivered
4 scallions, chopped
1 cup chopped cilantro
2 to 4 bird or serrano chilies, sliced thin or finely chopped (to taste)
6 mint sprigs
3 to 4 limes, cut in wedges

Steps:

  • Have the broth at a simmer in a soup pot. Place the tofu in a bowl and season with soy sauce if desired.
  • For soba: Bring 3 or 4 quarts of water to a boil in a large pot. Add the noodles gradually, so that the water remains at a boil, and stir once with a long-handled spoon or pasta fork so that they don't stick together. Wait for the water to come back up to a rolling boil; it will bubble up, so don't fill the pot all the way; and add 1 cup of cold water. Allow the water to come back to a rolling boil and add another cup of cold water. Allow the water to come to a boil one more time and add a third cup of water. When the water comes to a boil again, the noodles should be cooked through. Drain and divide among 6 large soup bowls. For rice noodles: Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls.
  • Add the turnips and carrots to the simmering broth and simmer until just tender, about 2 minutes. Divide the tofu and the steamed broccoli crowns and stems among the bowls. Ladle in the hot broth with carrots and turnips. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, the mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.

Nutrition Facts : @context http, Calories 250, UnsaturatedFat 0 grams, Carbohydrate 56 grams, Fat 1 gram, Fiber 4 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 147 milligrams, Sugar 3 grams

CHINESE TAKEOUT-STYLE TOFU AND BROCCOLI RECIPE BY TASTY



Chinese Takeout-style Tofu And Broccoli Recipe by Tasty image

Here's what you need: firm tofu, vegetable oil, sesame oil, broccoli florets, vegetable broth, garlic cloves, grated ginger, soy sauce, agave syrup, rice vinegar, cornstarch, toasted sesame seeds, cooked white rice, sliced scallions

Provided by Camille Bergerson

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

14 oz firm tofu
1 teaspoon vegetable oil
1 ½ teaspoons sesame oil, divided
3 cups broccoli florets
3 tablespoons vegetable broth
2 garlic cloves, minced
1 teaspoon grated ginger
¼ cup soy sauce
2 tablespoons agave syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, mixed with 1 tablespoon water
¹¹⁄₂ teaspoon toasted sesame seeds, plus more for serving
cooked white rice, for serving
sliced scallions, for serving

Steps:

  • Wrap the tofu in 2 layers of paper towels and place on a plate. Put another plate on top of the tofu to weigh it down and microwave for 2-3 minutes, or until drained.
  • After microwaving, carefully unwrap the tofu and slice into ½-1 inch cubes. Pat each cube dry.
  • In a large nonstick skillet, heat the vegetable oil and 1 teaspoon of sesame oil over medium-high heat. Once the oil is hot, add the tofu and cook on all sides until golden brown, 2-4 minutes per side, then remove from the pan and set aside.
  • Add broccoli to the hot pan with the vegetable broth. Cover and reduce the heat to medium-low. Steam for 5 minutes.
  • Remove the lid and increase the heat to medium-high.
  • Add the garlic, ginger, and remaining ½ teaspoon of sesame oil. Stir until softened.
  • Add the soy sauce, agave, rice vinegar, and cornstarch slurry. Stir until thickened to your desired consistency. Add the sesame seeds and stir to incorporate.
  • Return the tofu to the pan and toss to coat in the sauce.
  • Serve over white rice and garnish with scallions and sesame seeds.
  • Enjoy!

Nutrition Facts : Calories 244 calories, Carbohydrate 25 grams, Fat 11 grams, Fiber 5 grams, Protein 14 grams, Sugar 11 grams

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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