CARAMELIZED TURNIPS WITH CAPERS, LEMON AND PARSLEY
Provided by David Tanis
Categories quick, side dish
Time 20m
Yield 8 to 10 servings
Number Of Ingredients 9
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
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
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
Enjoy these caramelized turnips that are cooked in skillet - a perfect side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 77, Carbohydrate 10 g, Fat 1, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 303 mg
CARAMELIZED TURNIPS
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
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
EASY CARAMELIZED TURNIPS
Turnips are wonderfully sweet already but when you caramelize them, they are even sweeter.
Provided by Anonymous
Categories Side Dish Vegetables
Time 30m
Yield 4
Number Of Ingredients 4
Steps:
- Combine turnips and vegetable broth in a deep skillet over medium heat and cook until liquid has evaporated and turnips are soft, about 15 minutes. Stir in butter until melted. Sprinkle with sugar. Cook and stir over low heat until sugar has caramelized, about 10 minutes.
Nutrition Facts : Calories 70.7 calories, Carbohydrate 10.3 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 1.8 g, Sodium 196.8 mg, Sugar 7.4 g
GLAZED TURNIPS WITH SCALLIONS AND PARSLEY
Categories Side Thanksgiving Turnip Fall Parsley Simmer Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 7
Steps:
- Melt butter in a wide 5-quart heavy pot over moderate heat, then add turnips, stirring until well coated. Add broth, sugar, and salt and bring to a boil, then reduce heat and simmer, covered, until turnips are just tender, 25 to 30 minutes.
- Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 minutes. Sprinkle with scallions and parsley.
RICE WITH LEMON, CAPERS & PARSLEY
Make and share this Rice With Lemon, Capers & Parsley recipe from Food.com.
Provided by MrsJ492
Categories White Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add rice to a large pan of boiling water.
- Cook over high heat about 15 minutes, until just tender. Watch carefully to prevent overcooking.
- Drain and rise thoroughly.
- Heat 1 tablespoon butter in a heavy skillet or pan over low heat. (I usually use same pan I used to cook the rice.).
- Add rice, salt, and pepper.
- Heat, stirring gently with a fork.
- Stir in lemon juice, capers, and parsley and remove from heat.
- Stir in remaining butter and adjust seasonings to taste.
- Serve immediately.
CAPER-PARSLEY SAUCE
Categories Sauce Fish Garlic No-Cook Quick & Easy Lemon Parsley Bon Appétit
Yield Makes about 1 1/3 cups
Number Of Ingredients 6
Steps:
- Blend all ingredients in processor until coarse puree forms. Season sauce with salt and pepper. Transfer to bowl. (Can be made 1 day ahead. Cover and chill.)
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