Turnips And Onions Recipes

HONEY-GLAZED TURNIPS, PARSNIPS AND PEARL ONIONS

Steps:

• Prepare the pearl onions: Bring a pot of water to a boil. Fill a large bowl with ice water. Add the pearl onions to the boiling water and cook 1 minute. Drain and transfer to the ice water to stop the cooking. Drain again, then slip off the skins.
• Combine the turnips, butter, honey, lemon zest, bay leaves, 1 3/4 teaspoons salt and 1/4 cup water in a large nonstick skillet. Bring to a boil over medium heat, then cover and cook until the turnips are just slightly tender, 8 to 10 minutes.
• Stir in the parsnips and pearl onions, cover and cook until the vegetables are tender, 8 to 10 minutes. Uncover and simmer, stirring occasionally, until most of the liquid is evaporated, 5 to 7 minutes. Gently toss the vegetables to coat and transfer to a serving dish. Top with the chives.

TURNIP AND ONION HOT DISH

Steps:

• Preheat oven to 400 degrees F.
• Peel turnips, cut in half lenthwise, then slice each half crosswise into thin slices.
• Arrange alternate layers of turnip and onion in a greased 2 1/2-quart casserole dish.
• Sprinkle lightly with salt and pepper.
• Dissolve bouillon cube in boiling water and pour over vegetables.
• Dot with butter or margarine.
• Cover casserole with foil or lid and bake 1 hour 15 minutes, or until turnips are tender.

POTATOES & TURNIPS W/ONIONS

Steps:

• 1. Get all ingredients together.
• 2. Get a 12 inch skillet pour 4 tablespoons of olive oil, and turn on burner to medium-high. Add red pepper flakes.
• 3. Add cut and 1/4 inch sliced turnip, and cover the bottom of skillet. Cook about 5 minutes.
• 4. Meanwhile, take your potatoes out of water and slice them about 1/4 inch.
• 5. Turn burner to medium, stir turnips, and add potatoes, covering the turnips.
• 6. Add 2 teaspoons of kosher salt.
• 7. Add 1/2 teaspoon of fresh ground pepper. Stir, and cook about 5 minutes
• 8. Take your onion cut in half,and slice it about 1/4 inch thick.
• 9. Take the onion, and place it over the potatoes mixture...
• 10. evenly.
• 11. Put top on skillet and cook about 5 minutes.
• 12. Stir potatoes, turnip and onion. Turn down burner to low, and cover. Cook about 25 minutes. Turning mixture once half way through cooking.
• 13. Cook until vegetables are soft. Add salt and pepper to taste.

TURNIP AND ONION GRATIN

Steps:

• In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375°F. oven for 25 to 30 minutes, or until the top is golden.

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.