Steamedturnips Recipes

GLAZED CARROTS AND TURNIPS

Glazed Carrots and Turnips image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

3/4 pound turnips, cut into 1-inch pieces
3/4 pound carrots, cut into 1-inch pieces
2 teaspoons unsalted butter
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams

STEAMED TURNIPS

Steamed Turnips image

Make and share this Steamed Turnips recipe from Food.com.

Provided by A Republican Hippie

Categories Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

1 lb fresh turnip
2 tablespoons butter
1 pinch salt

Steps:

Peel and chop turnips into 1/2" dice, (uniform pieces cook more evenly).
Place into steamer with at least 1" water underneath.
Put lid on steamer and steam for 20 minutes (or more) once water comes to a boil. Turnips are done when they pierce easily with a knife.
Drain water and remove steamer from pan, keeping turnips in hot pan. You may need to heat the pan to remove any residual water from turnips.
Add butter and salt to taste and mash coarsely. The more butter, the better --
Serve hot.

Nutrition Facts : Calories 82.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 155.7, Carbohydrate 7.3, Fiber 2, Sugar 4.3, Protein 1.1

THE BEST EVER TURNIPS

The Best Ever Turnips image

Provided by Food Network

Categories main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 4

Ingredients

4 pounds white turnips, peeled and cut into 1/2 inch pieces
12 to 16 tablespoons butter
1 head of garlic, peeled
Salt and freshly ground black pepper

Steps:

Bring a lot of salted water to a boil and parboil the turnips for 7 minutes; add the garlic and boil 1 minute longer; drain.
Melt 8 to 12 tablespoons of butter and cook the garlic and turnips, covered, over low heat for 5 minutes.
Transfer turnips and garlic to a food processor and puree until smooth, adding 4 more tablespoons butter with the machine turned on. Season well with salt and pepper and, if made in advance, reheat in a double boiler.

THANKSGIVING DAY CREAMED TURNIPS

Thanksgiving Day Creamed Turnips image

This recipe has been a family favorite for years. It has been passed down from my Grandmother and has since been requested every Thanksgiving holiday.

Provided by Carrie G

Categories Side Dish Vegetables

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1 large turnip, peeled and diced
2 tablespoons white sugar
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
salt and ground black pepper to taste

Steps:

Place the turnip in a saucepan with enough water to cover the cubes; place the saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low. Simmer 5 minutes; drain water and return turnip to saucepan.
Return the saucepan to medium heat. Pour enough fresh water over the turnips to cover; add the sugar. Bring to a boil; cover, reduce heat to medium-low and simmer until turnip pieces are fork tender; drain.
Melt the butter in a separate saucepan over medium-high heat. Stir the flour into the butter to make a roux. Whisk in the milk until the mixture thickens. Add the turnips and stir gently to coat. Season with salt and pepper.

Nutrition Facts : Calories 88.4 calories, Carbohydrate 10 g, Cholesterol 13.4 mg, Fat 4.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.9 g, Sodium 64.4 mg, Sugar 7.2 g

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