SLICED TURNIP & BACON BAKE
Make the most of turnips with this flavoursome recipe, perfect with slow cooked lamb, or as main course
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 2h
Yield As a side dish
Number Of Ingredients 6
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat half the butter in an ovenproof frying pan. Add the bacon and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
- Off the heat, layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 mins. Turn it upside down onto a plate or board, then cut into wedges and serve.
Nutrition Facts : Calories 303 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 1.26 milligram of sodium
BACON TURNIP MASH
Cooked and mashed turnip with savory bacon.
Provided by Theresa H. Wessman
Categories Side Dish Vegetables
Yield 4
Number Of Ingredients 7
Steps:
- Peel and cube the turnip. Cook in a saucepan in salted water until very tender. Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste. Set aside.
- In a skillet fry the bacon until nice and crispy. Remove from the skillet and crumble. Reserve 2 tablespoons of the bacon grease.
- To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon. Stir and heat to the desired temperature before serving.
Nutrition Facts : Calories 423 calories, Carbohydrate 15.8 g, Cholesterol 77.7 mg, Fat 29.7 g, Fiber 4.2 g, Protein 23.2 g, SaturatedFat 11.5 g, Sodium 1504.1 mg, Sugar 8.7 g
MOM'S TURNIPS
Even those who hate turnips will change their tune after trying this recipe, trust me.
Provided by Karen
Categories Side Dish Vegetables
Yield 6
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
- In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 22.3 g, Cholesterol 27.5 mg, Fat 10.5 g, Fiber 1.1 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 622.8 mg, Sugar 20.1 g
SKILLET TURNIPS AND POTATOES WITH BACON
Provided by Lidia Bastianich
Categories Potato Side Sauté Quick & Easy High Fiber Bacon Turnip Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
- Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
RISOTTO WITH TURNIPS AND BACON
Steps:
- In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a saucepan bring broth to a simmer and keep at a bare simmer.
- Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
- Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.
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- Rinse the turnips in cold water and trim off the stem and root ends. Use a vegetable peeler to remove the skin. Rinse the turnips again and cut them into cubes.
- In a medium pot, place one cup of hot water and a teaspoon of salt on the stove over high heat to boil. When the water is boiling, add the turnips. When the water comes to a boil again, lower the heat and cover the pot. Cook the turnips for 20-25 minutes, or until fork tender. Drain.
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