Caramelized Turnips With Capers Lemon And Parsley Food

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CARAMELIZED TURNIPS WITH CAPERS, LEMON AND PARSLEY



Caramelized Turnips With Capers, Lemon and Parsley image

Provided by David Tanis

Categories     quick, side dish

Time 20m

Yield 8 to 10 servings

Number Of Ingredients 9

3 pounds small turnips or daikon radish
3 tablespoons olive oil
Salt
pepper
2 small garlic cloves, finely chopped
1 tablespoon capers, rinsed and roughly chopped
Zest of 1/2 lemon
3 tablespoons flat-leaf parsley, roughly chopped
Juice of 1/2 lemon, or to taste

Steps:

  • Peel turnips, halve lengthwise and slice into half-moons 1/4-inch thick.
  • Heat olive oil in a large cast-iron skillet over medium-high heat. Working in batches if needed, add turnips. Sauté, turning often and lowering the heat if necessary, until nicely browned and cooked through, about 8 to 10 minutes.
  • Season with salt and pepper, then transfer to an oven-proof serving dish. If not serving immediately, leave at room temperature for 2 to 3 hours, or refrigerate and bring to room temperature, before reheating in a 400-degree oven for 10 minutes.
  • To serve, mix garlic, capers, lemon zest and parsley; sprinkle over turnips. Drizzle with lemon juice.

Nutrition Facts : @context http, Calories 78, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 346 milligrams, Sugar 5 grams

CARAMELIZED TURNIPS , CARROTS AND PARSNIPS



Caramelized Turnips , Carrots and Parsnips image

Turnips that are sufficiently young and tender need only be rinsed and dried before cooking; older purple-top turnips will need to be peeled. Make sure the veggies are about the same size. If you enjoy Garlic a couple of clove added to this is wonderful!

Provided by Rita1652

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

4 small turnips, quartered
2 carrots, cut into 2 inches pieces
2 parsnips, cut into 2 inch pieces
2 tablespoons olive oil
salt
fresh ground black pepper
4 garlic cloves, slightly crushed

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.

Nutrition Facts : Calories 93.7, Fat 6.9, SaturatedFat 0.9, Sodium 62.6, Carbohydrate 7.8, Fiber 2, Sugar 3.8, Protein 1

CARAMELIZED TURNIPS



Caramelized Turnips image

A great side dish with grilled duck. An astonishing way to add some zip to a vegetable I'm used to putting in a soup pot.

Provided by Lynn Pennec

Categories     Side Dish     Vegetables

Time 35m

Yield 4

Number Of Ingredients 5

3 cups diced peeled turnips
¼ cup water
1 cube chicken bouillon
1 tablespoon butter, or more as needed
2 tablespoons white sugar

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.

Nutrition Facts : Calories 79.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 3 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 374.2 mg, Sugar 10 g

ROAST HALIBUT WITH CAPERS, LEMON AND PARSLEY



Roast Halibut with Capers, Lemon and Parsley image

The beauty of this dish is its simplicity. Feel free to use any other white fish in place of the halibut.

Provided by Sackville

Categories     Halibut

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

2 halibut steaks (or any other white fish)
olive oil
2 tablespoons capers packed in salt
flat leaf parsley
1 large lemon, juiced
steamed spinach
salt and pepper

Steps:

  • Preheat the oven to 230 degrees C.
  • Grease a baking dish with some olive oil.
  • Rub the fish generously with salt and pepper, then lay in the dish and bake for 7-8 minutes or until the flesh flakes easily away from the bone.
  • Chop the parsley and rinse the capers.
  • Lift the fish out onto warm plates and place the baking dish over a moderate flame.
  • Scatter in the capers and parsley, squeeze in the lemon juice and grind in a little salt and pepper.
  • Drizzle in a little more oil, then bring to a fierce bubble.
  • Tip that over the fish and serve with the steamed spinach.

Nutrition Facts : Calories 459.6, Fat 9.5, SaturatedFat 1.4, Cholesterol 130.6, Sodium 221.9, Carbohydrate 5.8, Fiber 2.5, Protein 85.5

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