Turnipswithorange Recipes

ROASTED TURNIPS

Steps:

• Gather the ingredients.
• Preheat the oven to 400 F. While the oven heats, trim and peel the turnips. Tender baby turnips can be simply scrubbed instead of peeled, but their peel will still be a bit more fibrous than the tender insides. Leave baby turnips whole; cut bigger ones into 1-inch pieces.
• Put the prepared turnips in a baking pan or on a baking sheet. Drizzle them with olive oil. Use your hands or 2 large spoons to toss the turnips around a bit to coat them thoroughly with the oil. Sprinkle them with salt.
• Roast the turnips until they're tender and browned. Start checking them after about 30 minutes. Depending on their size and age, it may take up to an hour or more to become completely tender. Sprinkle with more salt and pepper, if you'd like, and serve.

MASHED RUTABAGA

Steps:

• Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
• Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
• Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
• Add the sour cream, if using, and mix through the rutabaga mash.
• Add the brown sugar, if using, and mix through the rutabaga mash.
• Serve hot as a vegetable side dish for dinner.

PARMESAN CRUSTED CRUSHED TURNIPS

Steps:

• Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
• Preheat oven to 375 degrees.
• Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
• Combine garlic, olive oil and salt and black pepper, to taste in a small bowl.
• Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
• Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
• Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives 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.