What Spices Go With Turnips Recipes
MASHED TURNIPS
Steps:
- Gather the ingredients.
- Bring a large pot of water to a boil over high heat and season with salt.
- Once boiling, add the peeled and diced turnips. Cook until fork tender, about 20 to 30 minutes.
- Drain the turnips and place them back into the pot. Add the butter , sugar, and pepper, and season with salt to taste.
- Using a potato masher, mash the turnips with the butter and seasonings until it reaches your desired consistency. Taste and adjust the seasonings as needed.
- Serve hot and enjoy.
Nutrition Facts : Calories 106 kcal, Carbohydrate 7 g, Cholesterol 23 mg, Fiber 2 g, Protein 1 g, SaturatedFat 5 g, Sodium 165 mg, Sugar 4 g, Fat 9 g, ServingSize 2 cups (4 servings), UnsaturatedFat 0 g
CARROT AND TURNIP MASH
Replicate this carrot and turnip mash recipe in just a few steps. Substitute with other root vegetables. Add herbs such as thyme & spices for extra flavour.
Provided by Michelle Minnaar
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 3
Steps:
- Boil the carrots and turnips in plenty of salted water for 20 minutes or until tender.
- Drain the vegetables and let them steam dry for 5 minutes. If you don't do this the vegetables will be water and you'll end up with a soggy mash.
- Mash the vegetables and add the olive oil.
- Garnish with parsley and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 121 calories, Sugar 8 g, Sodium 122 mg, Fat 7.1 g, SaturatedFat 1 g, Carbohydrate 14 g, Fiber 3.5 g, Protein 1.5 g
MASHED CARROTS AND TURNIPS
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
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.
ROASTED CARROTS AND TURNIPS
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
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
SWEET SPICY TURNIPS
Make and share this Sweet Spicy Turnips recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400f degrees.
- Combine first 7 ingredients in a jelly roll pan or shallow roasting pan coated with cooking spray, toss to coat.
- Bake at 400f degrees for 35 minutes or until tender, stirring every 10 minutes.
SWEET POTATO AND TURNIP SWIRL
The pairing of sweet potatoes and turnips could make a turnip lover out of all of us. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.
Provided by Robyn Webb
Categories Side Dish Vegetables Sweet Potatoes
Yield 6
Number Of Ingredients 6
Steps:
- In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree.
- In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 13.5 g, Fat 0.9 g, Fiber 2.1 g, Protein 1 g, SaturatedFat 0.2 g, Sodium 70.9 mg, Sugar 5.3 g
FIVE SPICE TURNIP SOUP
Categories Soup/Stew Leafy Green Potato Vegetable Appetizer Side Roast Sauté Stew Christmas Thanksgiving Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Dinner Lunch Fall Winter Healthy Thyme Potluck
Yield 4 people
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F. Cut the turnips from the greens and trim each end. Toss with 1 Tbsp EVOO, 2-3 sprigs of fresh thyme and 1/2 tsp salt in a large bowl. Spread out in a single layer onto a baking sheet and roast for 20 minutes, turning over at the 10-minute mark, and remove to cool. Meanwhile in a soup pot, heat leeks, garlic, remaining 1/2 tsp salt, 1/8 tsp Chinese Five Spice Powder and butter over medium-low heat. Stir every few minutes and make sure the leeks get no brown on them. Cook down until turnips are ready, about 15-20 minutes total. When turnips are done, discard the thyme sprigs and add them to the leeks. Add the potatoes, stock and half-and-half as well. Bring to a boil over medium-high heat, then turn to medium-low and simmer 20 minutes until the potatoes are very soft. Meanwhile, remove the stems from the turnip greens and chop coarsely. In a skillet over medium heat, add remaining 1/2 Tbsp EVOO. When the EVOO is hot, add greens, 1/2 tsp chopped thyme and a pinch of Chinese Five Spice Powder. Cook the greens down until tender and remove from the heat. Remove the soup from the heat and puree in batches in a blender or food processing until very smooth. BE CAREFUL WITH HOT LIQUIDS! Strain through a colander or chinoise and add the vinegar. Adjust any seasonings and serve hot with a portion of greens on top.
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