SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY
Categories Vegetable Side Sauté Vegetarian Rosemary Parsnip Turnip Fall Shallot Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.
SAUTEED SLICED TURNIPS
Provided by Pierre Franey
Categories side dish
Time 15m
Yield 10 - 14 servings
Number Of Ingredients 6
Steps:
- Heat a third of the oil over a high flame in large skillet. Add a third of the turnips and shake pan well. Season with salt, pepper and about a third of the cumin. Continue sauteeing until slices are evenly golden brown, about 7 minutes. Repeat twice with similar portions of oil, turnips and cumin.
- Drain turnips well as you make each batch and set aside. Melt butter in the skillet over high heat and return all turnips to the pan to brown slightly. Toss and shake them in pan as they cook, about 2 minutes. Transfer turnips to a warm serving bowl and garnish with parsley.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 40 grams, Carbohydrate 61 grams, Fat 50 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 599 milligrams, Sugar 0 grams, TransFat 0 grams
SAUTEED TURNIPS WITH HERBS
Great, hearty, and earthy vegetarian recipe with heavy French influences. My first attempt with turnips has become a house favorite I can't wait to make again!
Provided by Carol BoBarrel
Categories Vegetables
Time 45m
Number Of Ingredients 9
Steps:
- 1. Heat olive oil in medium saute pan over medium to medium-low heat.
- 2. Slice onions, turnips, and mushrooms thinly (1/4 inch or so) and add to pan. Cover and stir occasionally.
- 3. When all the veggies are mostly cooked and tender, add salt, pepper, herbs, and a splash of red wine. Stir and return cover.
- 4. In a separate dish, blend butter and flour. I have found this easier on a small plate with a fork. This is a French technique with a fancy name for thickening sauces.
- 5. Turn heat to low and add butter-flour mixture, stirring gently until well blended.
- 6. I like to serve over rice or chicken.
- 7. Variations: add finely chopped bacon or pancetta, brown in pan before adding sliced veg. Turnips can be omitted for a great sauce over meat. Omit red wine and add spices like curry, cinnamon, and garam masala for Indian flair, or cumin, garlic, and adobo for a Latin touch.
SAUTEED GRATED WHITE TURNIPS
Steps:
- Peel and grate the turnips (this can be done with a food processor or vegetable mill).
- Melt the butter over moderate heat and saute the shallots until soft.
- Add the turnips, salt and pepper and about one-fourth inch of water. Cover and cook for five minutes, stirring occasionally, until the turnips are tender. Correct seasoning, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 103, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 433 milligrams, Sugar 7 grams, TransFat 0 grams
SAUTEED TURNIPS WITH SPINACH AND RAISINS
Make and share this Sauteed Turnips With Spinach and Raisins recipe from Food.com.
Provided by LadyNomad
Categories Spinach
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a skillet (with a lid), heat the olive oil and garlic over medium heat.
- While that heats, peel the turnips and chop them into thin strips, like tiny French fries.
- When oil is heated, add the turnips and raisins and saute for about 3 minutes.
- Pour in the lime juice and cover; let it cook for 5-10 more minutes, allowing turnips to soften.
- Meanwhile, wash and chop or tear up the spinach.
- After 5-10 minutes are up and turnips are tender, stir in the spinach and cook it until it just begins to wilt.
- Remove from heat and sprinkle with nutmeg.
Nutrition Facts : Calories 326.3, Fat 14.6, SaturatedFat 2, Sodium 261.9, Carbohydrate 49.1, Fiber 8.5, Sugar 29.5, Protein 7.8
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