Caramelized Turnips Carrots And Parsnips Food

CARAMELIZED TURNIPS , CARROTS AND PARSNIPS

Steps:

• Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
• Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.

TRIO OF MASHED ROOTS (PARSNIP, TURNIP AND CARROT)

Steps:

• Place carrots, parsnips, and turnips into a pot and cover with cold, lightly salted water. Bring to a boil and cook until a fork easily breaks apart the vegetables, about 25 minutes; drain. Return vegetables to the pot.
• Mix butter, cream, nutmeg, cayenne pepper, salt, and black pepper into vegetables; roughly mash together with a potato masher until vegetables are broken down but individual colors are still visible.

CARAMELIZED TURNIPS

Steps:

• Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.

GLAZED CARROTS AND TURNIPS

Steps:

• Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar. Simmer the vegetables until tender, about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve.

CARAMELIZED TURNIPS

Steps:

• In 12-inch skillet, place turnips in single layer. Add enough water to cover two thirds of turnips (to a depth of about 1/2 inch). Add butter, sugar, salt and pepper. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
• Increase heat to medium-high. Cook uncovered 30 to 32 minutes or until water is evaporated and turnips are browned. Add 2 tablespoons water, stirring to loosen particles from bottom of skillet. Cook 1 minute longer or until turnips are glazed.

ROASTED CARROTS AND PARSNIPS

Steps:

• Preheat oven to 400 degrees.
• Place parsnips, carrots, onions, oil and thyme in prepared baking dish, toss until veggies are well coated with oil.
• Roast in oven for 30 minutes.
• Meanwhile, in a small bowl, combine maple syrup and mustard.
• Pour over veggies, toss to coat.
• Roast for another 20 to 25 minutes or until veggies are tender and golden, stirring once.

ROASTED PARSNIPS AND CARROTS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Cut carrots and parsnips into 2-inch matchsticks about 1/4-inch thick. Toss with olive oil. Season with salt and pepper and toss again. Spread carrots and parsnips in a 10x15-inch baking dish.
• Roast in the preheated oven, stirring every 15 minutes, until browned, 40 to 45 minutes.
• Combine butter, shallot, chives, rosemary, thyme, and garlic in a small bowl. Add to hot vegetables and toss to coat.

CARROTS AND PARSNIPS

Steps:

• Microwave carrots, parsnips and orange juice on high uncovered for 2 minutes.
• Add butter, sugar, salt and pepper and cover and microwave for 5-7 minutes on high.
• Let stand 2 minutes and then stir in parsley and almonds.