BRAISED TURNIPS WITH GREENS
Winter white turnips peak from October through February. Like the tender baby turnips of late spring and summer, the smallest bulbs of this root vegetable yield delicate, sweet flavor. (Large turnips can be tough and woody.) Turnips are great candidates for a variety of cooking methods: roasting, braising, sautéing, and steaming. You can also thinly shave or julienne them to use raw in salads. Try this recipe to incorporate both bulb and greens in one dish.
Provided by Cheryl Slocum
Yield Serves 4 (serving size: about 1/2 cup)
Number Of Ingredients 8
Steps:
- Trim and peel turnips; reserve and chop the greens. Halve turnips. Heat olive oil in a large skillet over medium-high. Add turnips, cut side down; cook 4 minutes or until golden. Turn and add vegetable stock, vinegar, salt, and pepper. Bring to a boil; cover and reduce heat to medium-low. Simmer until turnips are crisp-tender, 5 to 6 minutes. Uncover, increase heat to medium-high, and add greens; cook until liquid reduces by three-fourths and thickens, about 6 minutes. Swirl in butter and honey.
Nutrition Facts : Calories 136, Carbohydrate 19 g, Cholesterol 5 mg, Fat 5.9 g, Fiber 4 g, Protein 3 g, SaturatedFat 1.7 g, Sodium 244 mg, Sugar 7 g
BRAISED TURNIPS
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Add the butter to a large skillet set over medium-high heat. Add the turnips to the pan and cook until slightly browned and just tender, about 10 minutes. Add the greens and stock, and simmer until the turnips are cooked through and greens are tender, 10 to 12 minutes. Stir in the vinegar and season with salt and pepper to serve.
BRAISED TURNIP GREENS
Bitter greens like turnips are rich in flavor, and the smoky turkey wings in this recipe take them to the next level. Create your own stock from the smoked turkey to double down on flavor of the finished wings.
Provided by Food Network Kitchen
Categories side-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the turkey wings in a 3-quart saucepan and add enough water to just cover them, about 5 cups. Bring to a boil, skimming off any foam that forms on the surface. Reduce to a simmer and let cook, uncovered, 1 1/2 hours. Strain the wings and remove the meat from the bones and set aside; discard the bones. Reserve 1 1/2 cups of the broth; save the remaining broth for another use.
- Heat the oil in a large pot over medium-high heat. Once hot, add the onion and cook until softened, 2 to 3 minutes. Add the garlic and red pepper and cook 1 minute more. Add turnip greens in batches, allowing each batch to wilt and stirring to distribute before adding the next batch.
- Once all the greens are added, stir in the vinegar, brown sugar, 1 teaspoon salt and 1/2 teaspoon black pepper. Return the turkey to the pot along with the reserved broth. Reduce the heat to low, cover and let simmer until the greens are very tender, about 40 minutes.
BRAISED CHICKEN WITH COUNTRY HAM AND TURNIPS WITH THEIR GREENS
The two-step cooking process here yields perfectly moist and flavorful results: First, you put a nice sear on the chicken in a skillet. Next, you finish it off in the oven, slow-cooking it in a wonderful pot likker of seasonal vegetables and country ham. That's it. Once you get the hang of this basic method, you can use it to make endless variations.
Yield serves 4 to 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Rinse the chicken, pat dry, and remove any excess fat. Season all over with salt and pepper to taste. Lightly dust each piece, skin side only, with the flour.
- Heat the olive oil in a large ovenproof, nonstick skillet over medium-high heat until sizzling hot (see Know-how, page 100). Add the chicken and brown for about 5 minutes per side.
- Remove the chicken from the skillet to a plate and set aside. Add the turnips and ham and cook and stir for about 2 minutes, until the ham is slightly crispy. Add the garlic and cook and stir for 1 minute more. Add the broth and rosemary, scrape up all the brown bits from the bottom of the pan, and bring to a low boil. Reduce the heat to a simmer and return the chicken to the skillet, skin side up, along with any juice that has collected in the bottom of the plate.
- Place the skillet in the oven to roast for about 30 minutes, basting the chicken with the cooking liquid several times, until cooked through and the juices run clear when the thickest part of the thigh is pierced with the tip of a small knife.
- Remove from the oven and transfer the chicken to a large serving platter, loosely covered to keep warm. Add the turnip greens to the skillet, place over medium heat, and cook and stir until just wilted and tender, 3 to 5 minutes. Arrange the turnips and greens around the chicken, spoon the broth and ham on top, and serve warm.
BRAISED BEEF WITH RADISH OR TURNIPS
Beef is slowly braised in a rich liquid flavored with soy sauce and other seasonings in this recipe from Eastern China.This is a basic recipe for Braised Beef - feel free to add a few whole cloves of star anise or other seasonings if you have them, or to substitute 1 cup of the water with beef broth if desired.
Provided by Chef vaughn
Categories Stew
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut the beef into cubes about 1 - 1 1/2 inch thick. Peel the radish or turnips and cut into cubes about the same size. (If using regular radishes, peel and thinly slice).
- Combine the dark soy sauce, rice wine or sherry and green onion in a small bowl. Set aside.
- Heat 1 tablespoon oil in large pot on medium heat. Add the ginger and garlic and then the beef. Cook for 4 - 5 minutes to brown the beef, turning it over at least once.
- Stir in the soy sauce mixture and allow to cook for a minute. Add the water and bring to a boil. (Add the pepper at this time if using). Turn down the heat, cover, and simmer for 1 hour (in simmering the temperature is just below the boiling point).
- Add the radish and stir in the sugar. Simmer, uncovered, for 20 more minutes. Taste and adjust seasoning, add more pepper and/or salt if desired.
Nutrition Facts : Calories 1632.5, Fat 164.5, SaturatedFat 67.3, Cholesterol 224.7, Sodium 1454.8, Carbohydrate 11.2, Fiber 2.2, Sugar 6.7, Protein 22.2
BEER BRAISED TURNIPS
Turnips are a tough sell, but I find myself liking the bitterness more as I get older! These are sweet, deep, and mark the first time I have ever heard the phrase 'Can I finish the turnips?' This is a great side for turkey or pork roast.
Provided by Jacqueline
Categories Side Dish Vegetables
Time 1h15m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the turnip in a pot with enough cold, salted water to cover. Bring the water to a boil and cook until the turnips are soft, about 7 minutes; drain. Transfer the turnips to a shallow baking dish. Dot the top of the turnips with pieces of butter. Pour enough of the beer into the dish to cover the turnips. Season with savory and salt.
- Bake in the preheated oven until the beer is mostly cooked off and the turnip is tender, about 1 hour.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 12.6 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 1.9 g, Protein 1.8 g, SaturatedFat 7.3 g, Sodium 150.3 mg, Sugar 3.5 g
SAUTEED HAKUREI TURNIPS AND BRAISED GREENS
This recipe is from The Culinary School of the Rockies. Got Hakurei turnips from my CSA and local farmer's markets and looking for different ways to prepare.
Provided by Melli_Fera
Categories Greens
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut the greens from the turnips. Wash and tear all the greens into large pieces and remove the stems. Cut the turnips into bite sized pieces.
- Heat 1 teaspoon of oil in a sauté pan over medium-high heat. Sautee the turnips stirring or tossing occasionally until they are crispy outside and tender inside. Season with salt and pepper and remove to a warm plate.
- In the same pan, heat the remaining oil over medium heat.
- Add the washed and wet greens, and add to pan in batches. Stir and mix as they wilt.
- Add the wine or other liquid and cook until it is mostly evaporated.
- Plate greens and arrange the warm turnips on top.
Nutrition Facts : Calories 13.5, Fat 1.5, SaturatedFat 0.2, Sodium 194.4, Carbohydrate 0.1
BRAISED TURNIP GREENS WITH TURNIPS AND APPLES
Spicy, sharp turnip greens, braised gently with a smoked ham hock, are a time-honored accompaniment on southern tables at any time of the year. This version, with the ivory turnips, golden apple, and pink ham nestled among the dark greens, is especially pretty.
Provided by Andrea Albin
Categories Side Christmas Thanksgiving Dinner Apple Root Vegetable Turnip Fall Christmas Eve Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Bring greens, ham hock, water, and 1/4 teaspoon salt to a boil in a large heavy pot. Reduce heat to low and simmer, covered, stirring occasionally, until greens are almost tender, about 20 minutes.
- Meanwhile, peel apples and cut into 1/2-inch pieces.
- Add turnips and apples to greens with vinegar, sugar, and 1/2 teaspoon each of salt and pepper and cook at a bare simmer, covered, stirring and turning ham hock occasionally, until turnips and apples are tender but not falling apart, about 20 minutes more. Remove from heat and stir in butter and salt to taste.
- Remove ham hock and finely chop any tender meat, discarding skin, bone, and tough meat. Add chopped meat to pot.
- What to drink:
- Lagier Meredith Mount Veeder Napa Valley Syrah '06
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