BABY GREENS WITH BALSAMIC-ROASTED TURNIPS AND WALNUTS
In spring I welcome tender raw turnips into my salads, but I use another approach in the winter. I took some medium-size turnips that had been lingering in my crisper for some weeks, tossed them with balsamic vinegar and olive oil and roasted them. They would make a fine side dish, but I had a salad in mind. I paired the roasted turnips with tender baby greens, walnuts and blue cheese. I have served the turnips warm with the salad and also after they cooled; I liked them best warm.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 40m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment-covered baking sheet, dousing turnips with any liquid left in bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely colored. Remove from heat.
- In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste. Whisk in remaining olive oil and walnut oil. If any liquid remains on baking sheet, tip into dressing.
- Combine greens, walnuts, blue cheese and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 373 milligrams, Sugar 5 grams, TransFat 0 grams
PAN-ROASTED TURNIPS WITH GREENS
Steps:
- Remove the greens from the turnips and reserve. Peel and cut the bulbs into 1/4-inch wedges. Remove and wash the tender leaves from the stems of the turnip greens. Chop the leaves and set aside.
- Heat the butter and oil in a large cast-iron or other heavy-bottomed large skillet over medium heat. Add the turnip wedges and sprinkle with salt and pepper, stirring to coat with the butter and oil. Cook, stirring and flipping occasionally, until they are caramelized and tender, about 5 minutes per side. Add the honey, vinegar and pomegranate seeds, then cook until the mixture is combined and syrupy, 2 to 3 minutes. Add the turnip leaves and saute until they are wilted and darken in color, another 2 to 3 minutes. Transfer to a serving dish and serve immediately.
SLOW ROASTED BALSAMIC TURNIPS
Balsamic vinegar mingles with butter and carmelized sugar to make a snappy glaze. Serve alongside roasted meats or poultry.
Provided by JamesDeansGirl
Categories Vegetable
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F.
- In each of 2 large skillets, melt 2 tablespoons butter. Add the turnips to the skillets, flat side down; season with salt and pepper.
- Cook over moderately high heat, turning once, unti browned, about 3 minutes per side. Transfer turnips to a bowl.
- Scrape the butter from one skillet to another; evenly sprinkle the sugar over the butter. Cook over medium heat until a rich brown caramel forms, 6 minutes.
- Slowly add the vinegar, being careful it doesn't bubble over; stir to dissolve the sugar.
- Boil over high heat for 2 minutes; stir in the chicken stock and bring to a boil.
- Arrange the turnips in a large baking dish; pour the caramel into the dish and top with thyme sprigs.
- Bake 15 minutes; baste with caramel in the dish. Reduce oven to 350*F. and bake for 50 minutes.
- Baste the turnips again and increase oven to 400*F. Continue baking 30 minutes longer, or until the turnips are very tender and the caramel has reduced to a glaze.
- Discard the thyme and serve.
Nutrition Facts : Calories 104.4, Fat 4.4, SaturatedFat 2.6, Cholesterol 11.4, Sodium 160.5, Carbohydrate 15, Fiber 2, Sugar 11.2, Protein 2.1
ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE
This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil.
Provided by California Walnuts
Categories Side Dish Vegetables
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
- Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
- Drizzle with balsamic and toss well. Sprinkle with basil.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 8.8 g, Fat 10.5 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 93.8 mg, Sugar 2.7 g
BABY GREENS SALAD WITH CRANBERRY BALSAMIC VINAIGRETTE
This is a lovely salad for a holiday brunch or dinner party! The dressing is so yummy!! I've subbed a mild blue cheese for the goat cheese, and both are equally tasty. From Mary Ann Vitale, owner of La Taverna Restaurant in La Jolla CA.
Provided by BecR2400
Categories Greens
Time 21m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, mix the vinegar, cranberry sauce and shallot. Slowly whisk in the olive oil and season with salt and pepper.
- Preheat the oven to 400 degrees F.
- Place the walnuts on a baking sheet and toast for 5 to 7 minutes; set walnuts aside.
- To serve the salad, toss the greens with enough of the vinaigrette to moisten and arrange on plates.
- Sprinkle each salad with goat cheese, dried cranberries and toasted walnuts.
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