Tangy Skillet Turnips And Potatoes Recipes

SPICED TURNIPS (SHALGAM MASALA)

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
• Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

PAN FRIED TURNIPS AND POTATOES

Steps:

• Cook cubed potatoes and turnips in boiling salted water until fork tender; drain well.
• In a large skillet over medium heat, melt the butter. Add the chopped onion and garlic and saute for about 3 - 4 minutes.
• To the skillet, add the cooked drained potato and turnip cubes.
• Add the salt and pepper.
• Continue to cook and stir until potatoes and turnips are lightly browned (or browned to your liking), adjusting heat as necessary.
• When done, sprinkle with the parsley and serve.

ROASTED POTATOES & TURNIPS

Steps:

• Preheat the oven to 400°F. Peel the potatoes and turnips. Cut them into pieces about the same size and about 1/2 inch thick, so they will cook evenly. Toss the vegetables with a light coating of olive oil and season with salt and fresh-ground pepper. Sprinkle with chopped herbs or sprigs of herbs such as thyme, rosemary, sage, and bay leaves. Put the vegetables on a baking sheet or in a gratin dish and roast, stirring and turning the vegetables occasionally once they begin to color, until browned here and there and tender throughout, about 30 minutes. Take care not to overcook, or they can toughen and dry out.
• Add other vegetables, such as carrots, parsnips, rutabagas, winter squash, and fennel.
• While still hot from the oven, toss the vegetables with a mixture of finely chopped garlic and parsley.
• Eggplant is delicious roasted: Cut firm, shiny globe eggplant into slices about 1/2 inch thick. Brush the slices with olive oil on both sides, season with salt and fresh-ground pepper, and place on a baking sheet. Roast the eggplant at 400°F for 15 to 20 minutes, until the slices are nicely browned on the bottom. The slices will stick to the pan at first but will lift easily with a spatula once they are browned. Flip the slices over and cook for another 10 minutes or so, until browned on the other side. Keep an eye on them; the slices will cook faster on the second side.

TANGY SKILLET TURNIPS AND POTATOES

Steps:

• Pour 2 tablespoons of the olive oil in the big skillet, scatter in the bacon pieces, and set over medium-high heat. When the bacon starts to render fat, toss in the onion slices and garlic cloves. Cook, stirring and tossing, until the bacon is starting to crisp and the onion is just beginning to color.
• Pile all the turnip and potato chunks in the pan, sprinkle with salt, and toss everything together well for a couple of minutes. Lower the heat, cover the pan, and cook for about 15 minutes, occasionally turning the turnips and potatoes over as they soften and start to color.
• Stir together the vinegar, sugar, and 1/4 cup water. Push aside the vegetables to clear a space on the skillet bottom. Pour the vinegar into the hot spot, and as it sizzles, toss and turn the vegetables to moisten them. Spread the chunks in a layer filling the pan, cover, and cook for several minutes, until they've crisped on the bottom, then toss well and spread out again.
• Cook, covered, tossing and spreading every 4 minutes or so, until the potatoes and turnips are tender to the bite and caramelized all over, about 15 minutes. Season with more salt and freshly ground black pepper to taste. Serve right from the skillet, or heap the chunks in a warm bowl. Drizzle over the remaining 2 tablespoons olive oil, toss in the chopped parsley, and serve hot.