BONE BROTH-BRAISED TURMERIC CHICKEN WITH VEGGIES
Provided by Trisha Yearwood
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- Sprinkle the chicken on both sides with the coriander, 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat a braiser or large heavy-bottomed skillet over medium-high heat. Add the oil and heat until melted and shimmering. Add the chicken to the pan, skin-side down. Sear until the skin is deep golden brown, 4 to 5 minutes. Flip the chicken and cook for 2 to 3 minutes more. Remove to a plate. Stir the carrots into the pan and cook until softened, 2 to 3 minutes. Add the shallot, garlic, ginger and turmeric and cook until fragrant, about 30 more seconds. Add the cauliflower and raisins and stir together. Pour in about 1/2 cup bone broth and scrape any browned bits off the bottom of the pan. Pour in the remaining broth and the honey. Nestle the chicken back into the pan skin-side up. Bring to a boil, then place in the oven and bake until the chicken is cooked through and the cauliflower is tender, 20 to 25 minutes. Sprinkle with the cilantro and serve immediately.
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.
LAMB TAGINE WITH CARROTS AND TURNIPS
Provided by Valerie Bertinelli
Categories main-dish
Time 2h35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Toss the lamb with the flour, coriander, cumin, ginger, allspice, cinnamon and 1 1/2 teaspoons salt in a large bowl.
- Heat the oil in a Dutch oven or large, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb, in batches if necessary to avoid overcrowding, and brown well on all sides, about 6 minutes per batch.
- Add the onion and garlic to the pot and cook, stirring, until the onions have softened slightly, about 3 minutes. Add the tomato paste and cook, stirring, for about 1 minute. Add the pomegranate juice and scrape up any brown bits from the bottom of the pan. Add 2 cups water and bring to a simmer. Cover, reduce the heat to low, and cook at a bare simmer, stirring occasionally, for about 30 minutes.
- Add the carrots and turnips and continue to cook, covered, until the lamb is tender, 45 minutes to 1 hour more. Stir in the cilantro and parsley and season with salt.
- Sprinkle with pomegranate seeds and serve.
HONEY-GLAZED TURNIPS
This simple turnip side dish goes well with steak, burgers, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- In a large skillet with a tight-fitting lid, combine turnips, honey, butter, and water. Season with salt and pepper. Bring liquid to a boil over medium-high, then reduce to a rapid simmer. Cover and cook until turnips are just tender, 10 minutes. Uncover, bring liquid back to a boil, and cook, stirring occasionally, until liquid is almost reduced, 10 minutes. Continue to cook, stirring often, until turnips are barely golden and glazed, 3 minutes more. Season with salt, pepper, and fresh lemon juice.
Nutrition Facts : Calories 147 g, Fat 5 g, Fiber 3 g, Protein 1 g
MY CHICKEN BROTH-BRAISED BABY TURNIPS
These small turnips are perfect with duck or roast chicken.
Provided by Joel Robuchon
Yield Serves 4
Number Of Ingredients 7
Steps:
- Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
- In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
- Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.
VANILLA-BRAISED TURNIPS
I saw this & knew this had a place at our Thanksgiving table this year - planning on tender turnips & beets from our garden for this one. I'm going to splurge & plant some golden beets just for this recipe (but will use good old Detroit Reds too)! From Food & Drink - a weekly Tribune guide to enjoying eating from Tribune. Please note the original recipe did not include the beets, simply the 12 small turnips. Terra Brockman, author of the interesting article on vanilla, wrote: "On a cold day in early February, three cooks from Osteria di Tramonto came Downstate to participate in an old-fashioned hog butchering. That evening, they prepared a meal for the farmers, which featured sausages and many side dishes, including a roasted root vegetable medley. Everyone asked about the extra dimension to the roasted vegetables -- it was vanilla. This recipe is similar to what they served, but uses young turnips."
Provided by Busters friend
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Roast the beets several hours ahead (if using) to allow them time to cool to peel without pain on top of stain.
- Heat chicken broth, wine, thyme and bay leaf to a boil in a large saucepan over medium-high heat; lower heat to low. Cook until reduced by half, about 8 minutes.
- Meanwhile, melt butter in a large skillet over medium heat. Add turnips, vanilla bean pod and seeds, salt and pepper to taste. Cook, stirring occasionally, until just beginning to soften, about 5 minutes.
- Add broth mixture to skillet; cook until liquid has almost evaporated and turnips are tender, about 20 minutes. Add beets after 10 minutes & avoid stirring much afterwards.
- Discard vanilla bean pod & serve.
Nutrition Facts : Calories 229.5, Fat 16.1, SaturatedFat 9.9, Cholesterol 40.7, Sodium 684.4, Carbohydrate 18.3, Fiber 4.2, Sugar 12.9, Protein 4.4
CHICKEN AND TURNIP SOUP
This is a wonderful soup and great comfort food on a cold night. It's just the thing for a cold too! Here in Portugal we really like our chicken soup with rice ("canja") but this is a very tasty and colorful variation I often enjoy. The quantities are all aproximations: add or reduce to your liking. :)
Provided by ana c.
Categories Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place the potatoes, onions, chicken, carrots and turnip roots in a 5L (about a 6 quarts) pot. Add enough water to generously cover the ingredients (by about 3 inches). Add a pinch of salt.
- Bring to boil over medium-high heat. When the water starts boiling lower heat to a simmer. Let it do that, uncovered, until meat and potatoes are almost done (about 20 minutes). Add pasta and turnip leaves. Allow pasta to cook al dente. Correct salt to taste and it's done!
- To serve: Remove chicken and shred desired/needed amount. Place the rest of the chicken back in the pot (since I'm very lazy I usually just grab the piece of chicken I want with a pair of tongs or a fork and shred it in the bowl using my fork and spoon); Ladle soup into a (big) bowl. Garnish with a splash of red wine vinegar or a good squeeze of lemon. Add pepper and/or tabasco, if desired.
- Note: I'm still a student so I never use stock (bescause I've never made any and I've never seen those practical little xartons of ready made made stuff), which is why I cook the chicken with the bones and neck and all, but if you have homemade chicken stock use it and just add the parts of the bird you like (breast, thigh) cut into bite size pieces; I'm sure it will be just as good, if not better! :).
Nutrition Facts : Calories 651.9, Fat 35.6, SaturatedFat 10.2, Cholesterol 162.6, Sodium 191.4, Carbohydrate 39.2, Fiber 5.7, Sugar 4.8, Protein 42.8
More about "chicken broth braised turnips food"
CHICKEN BROTH-BRAISED TURNIPS - VALERIE BERTINELLI
From valeriebertinelli.com
Estimated Reading Time 3 mins
HOMEMADE CHICKEN BROTH | RICARDO
From ricardocuisine.com
EASY BRAISED TURNIP RICE BOWLS - THE WOKS OF LIFE
From thewoksoflife.com
RECIPE FOR QUICK FULL-FLAVORED CHICKEN BROTH - THE …
From thespruceeats.com
33 TURNIP RECIPES FOR MAKING THE MOST OF YOUR ROOT …
From epicurious.com
CHICKEN BROTH-BRAISED TURNIPS - FOOD NETWORK CANADA
From foodnetwork.ca
Servings 4Total Time 35 mins
25 BEST TURNIP RECIPES - HOW TO COOK TURNIPS - COUNTRY LIVING
From countryliving.com
TURNIP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
SPATCHCOCKED AND BRAISE-ROASTED WHOLE CHICKEN - FOOD52
From food52.com
TURNIP RECIPES - BBC FOOD
From bbc.co.uk
SIMMERED TURNIP AND CHICKEN - RECIPETIN JAPAN
From japan.recipetineats.com
BRAISED ROOT VEGETABLES AND CABBAGE WITH FALL FRUIT - FOOD & WINE
From foodandwine.com
CHICKEN THIGH RECIPES FOR SUMMER
From allrecipes.com
BEST BRAISED CHICKEN THIGHS RECIPE - HOW TO MAKE BRAISED
From delish.com
WHY DID THE CHICKEN CROSS THE ROAD? - FOOD NETWORK
From foodnetwork.com
BRAISED TURNIPS WITH TARRAGON RECIPE - MELISSA RUBEL JACOBSON
From faws.netlify.app
BRAISED TURNIPS WITH TARRAGON RECIPE - MELISSA RUBEL JACOBSON
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love