GLAZED CARROTS AND TURNIPS
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 70 calorie, Fat 2 grams, SaturatedFat 1 grams, Cholesterol 5 milligrams, Sodium 219 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 1 grams, Sugar 7 grams
TURNIP GRATIN
Provided by Richard Blais
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Thinly slice the turnips using a mandoline. Set aside.
- For the custard: In a medium saucepan over medium low heat, combine cream, thyme, garlic, nutmeg, and salt and pepper. Bring to just below a simmer and cook until thickened slightly, 6 to 8 minutes.
- To assemble: Preheat the oven to 375 degrees F.
- In a 2-quart baking dish, add a thin layer of custard to cover the bottom. Then add a layer of turnips followed by a layer of cheese. Repeat the process of layering until all of the ingredients are used up, making 3 to 4 layers. Cover with foil and bake 45 minutes. Uncover and continue to bake until turnips are fork-tender with a golden crispy crust forms, about 15 minutes longer. Garnish with parsley and serve.
GRATIN OF CARROTS & ROOT VEGETABLES
Serve as a tasty side for your favourite meat dish or as an impressive vegetarian main.
Provided by Good Food team
Categories Dinner, Lunch, Vegetable
Time 1h25m
Number Of Ingredients 8
Steps:
- Preheat the oven to 180C/gas 4/fan 160C and butter a shallow ovenproof dish. Layer the potatoes, then the parsnip in the bottom of the dish with two of the sliced garlic cloves and sprinkle over a little salt and half the rosemary. It's best to keep the potatoes buried under the other vegetables because they go black if they are on top of the gratin.
- Pour the cream and milk into a large saucepan, add the rest of the rosemary and garlic, the carrots and a little seasoning. Bring to the boil, then turn the heat to the lowest it will go and simmer for 3 minutes.
- Pour the carrots and cream over the other vegetables, and spread the carrots out. Sprinkle over the parmesan, cover with foil and bake for 40 minutes. Remove the foil and bake a further 20 minutes until golden and bubbly.
Nutrition Facts : Calories 532 calories, Fat 41 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 33 grams carbohydrates, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 0.5 milligram of sodium
TURNIP GRATIN
Steps:
- Special Equipment: mandolin, 11 by 7-inch baking dish
- Preheat the oven to 375 degrees F.
- Put the cream, garlic, thyme and cayenne in a saucepan and season it with salt. Taste to make sure it is adequately seasoned. Bring the cream to a boil and then turn off the heat. Let the mixture steep for 15 to 20 minutes.
- Butter the baking dish and layer in 1/3 of the sliced turnips. Sprinkle 1/3 of the grated cheese over the turnips and dot with 1/3 of the butter. Remove the thyme and garlic from the cream and pour 1/3 of the cream over the turnips. Repeat this process 2 more times until all of the ingredients are used up.
- Cover the dish with foil, place on a baking sheet and bake in the preheated oven for 35 to 40 minutes. Remove the foil and bake for another 20 minutes, until golden. When done a fork should slide in and out of the center of the dish easily.
- For easier serving, let the dish rest 10 to 12 minutes before serving.
- Who knew a turnip could be soooooooooooooo good!
CRAZY JOHN'S CARROT AND TURNIP GRATIN
Make and share this Crazy John's Carrot and Turnip Gratin recipe from Food.com.
Provided by Iowahorse
Categories Vegetable
Time 1h45m
Yield 1 set
Number Of Ingredients 12
Steps:
- Butter a shallow 1 1/2-quart baking dish or a 10-inch round or oval gratin dish and set aside.
- In a large mixing bowl, toss together carrots, turnips, scallion greens, parsley and 3 tablspoons of cornstarch.
- Spread vegetable mixture in prepared pan, pressing and smoothing it into place.
- In a small saucepan, dissolve remaiing cornstarch in 1/4 cup of the milk.
- When completely dissolved, add cream and remaining milk.
- Bring to a boil over moderately high heat, whisking constantly.
- Reduce to moderate heat.
- In a medium mixing bowl, beat egg with a fork and season with salt and pepper.
- Add egg to milk mixture in slow, steady stream, beating until combined.
- Pour this hot custard over the vegetable mixture in gratin dish.
- Sprinkle top evenly with Parmesan cheese.
- (Gratin can be prepared 24 hours ahead to this point and refrigerated.) Dot gratin with butter and make in the middle of a preheated 375F oven for 45 minutes, or until it is bubbling through a golden crust.
- Let gratin stand 10 minutes before serving to crisp crust and allow custard to set.
Nutrition Facts : Calories 1489.3, Fat 94, SaturatedFat 56.2, Cholesterol 517.4, Sodium 1599, Carbohydrate 116.3, Fiber 17.5, Sugar 30.6, Protein 51.5
TURNIP GRATIN
I have passed this off as potatoes to people who absolutely hated turnips. They actually liked it so much that they asked for seconds and wanted me to make it again. You can substitute half and half or evaporated milk for the heavy cream to cut down on fat.
Provided by ElaineM
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Boil turnip slices for 2 to 3 minutes.
- Rub a medium size casserole dish with clove of garlic, and then butter.
- Layer 1/3 of turnips into dish, and sprinkle with salt and pepper.
- Top with 1/3 of tarragon, parmesan, and swiss cheeses.
- Repeat layer steps twice.
- Pour cream over top.
- Sprinkle breadcrumbs over top.
- Using leftover butter, place bits of butter over the top.
- Bake at 400 for about 45 minutes.
Nutrition Facts : Calories 227.8, Fat 18.2, SaturatedFat 11.3, Cholesterol 58, Sodium 282.2, Carbohydrate 9.9, Fiber 2.1, Sugar 4.6, Protein 7.4
TURNIP GRATIN
This rich side dish is similar to potato dauphinoise - turnips and potatoes are layered up with double cream and garlic and baked
Provided by Tom Kerridge
Categories Side dish
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat the oven to 150C/130C fan/gas 2. Thinly slice the potatoes and turnips to about 2mm thick - you can use a Japanese mandolin if you have one - then toss together in a large bowl. Pour the cream in a pan, then add the garlic, plenty of salt and some white pepper - be generous when seasoning the cream as the potatoes and turnips aren't seasoned separately. Bring the cream to the boil, then remove from the heat and put to one side. Grease a large gratin dish and layer a third of the potatoes and turnips in the dish, slightly overlapping each other as if you are building a wall. Pour over a third of the warm cream, then continue in this way with the remaining potatoes, turnips and cream.
- Put the gratin in the oven and cook for 20 mins. Remove the dish from the oven and push the potatoes and turnips down with a fish slice. This will help to release the starches and the cream will eventually reduce and thicken. Put the gratin back in the oven and repeat the process every 10 mins until the potatoes and turnips feel tight and firm. Return to the oven for another 20 mins and cook until golden brown and tender - test by inserting a sharp knife through the potatoes and turnips. Remove from the oven and leave to cool slightly.
Nutrition Facts : Calories 620 calories, Fat 56 grams fat, SaturatedFat 34 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
TURNIP GRATIN
A turnip gratin can be a rich, creamy affair, but this lighter version made with low-fat milk is equally delicious and comforting. When you use low-fat milk for a gratin, you will find quite a bit of liquid in the pan when you pull the dish from the oven. Let it sit for 20 to 30 minutes and the turnips will reabsorb the moisture. If any liquid remains in the dish, it's delicious spooned over the gratin.
Provided by Martha Rose Shulman
Categories side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Butter or oil a 2-quart baking dish or gratin dish. Rub the sides and bottom with the cut clove of garlic.
- Place the sliced turnips in a bowl and season generously with salt and pepper. Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips.
- Place in the oven and bake 30 minutes. Push the turnips down into the milk with the back of a large spoon. Sprinkle the remaining cheese over the top and return to the oven. Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 9 grams, Sodium 966 milligrams, Sugar 17 grams, TransFat 0 grams
TURNIP GRATIN
Provided by Holly Smith
Categories Milk/Cream Cheese Dairy Vegetable Side Bake Dinner Lunch Casserole/Gratin Parmesan Root Vegetable Turnip Fall Winter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F with rack in middle.
- Melt butter in an ovenproof 12-inch heavy skillet, then cool.
- Slice turnips paper-thin with slicer, then arrange one third of slices, overlapping tightly, in skillet, keeping remaining slices covered with dampened paper towels. Sprinkle with about a third of thyme, savory, kosher salt, and cayenne. Make 2 more layers.
- Cook, covered, over medium heat until underside is browned, about 10 minutes. Add cream and cook, covered, until center is tender, 20 to 25 minutes.
- Sprinkle evenly with cheese, then bake, uncovered, until golden and bubbling, 10 to 15 minutes. Let stand 5 minutes before serving.
More about "crazy johns carrot and turnip gratin food"
TURNIP GRATIN - THE PIONEER WOMAN
From thepioneerwoman.com
CRAZY JOHN ON THE APP STORE
From apps.apple.com
DINERS - CRAZY JOHN’S - 18 PHOTOS & 43 REVIEWS - YELP
From yelp.com
TURNIP AND CARROT GRATIN WITH DIJON BéCHAMEL SAUCE
CARROT-AND-TURNIP GRATIN RECIPE
From recipeland.com
4.5/5 (14)Total Time 1 hrServings 6Calories 232 per serving
POTATO, CARROT, AND TURNIP GRATIN - CEDAR DOWN FARM
From cedardownfarm.ca
CRAZY JOHN'S - BALTIMORE, MD 21202 (MENU & ORDER ONLINE)
From crazyjohnsmd.com
HOME - CRAZY JOHN'S
From crazyjohnsmd.com
CARROT AND TURNIP GRATIN WITH TURNIPS RECIPE - GOFOODFOOD.CC
From gofoodfood.cc
DILLED GRATIN OF TURNIP AND CARROT - T&D WILLEY FARMS
From tdwilleyfarms.com
POTATO AND TURNIP GRATIN RECIPE - FOOD.COM
From food.com
CRAZY JOHN’S CARROT AND TURNIP GRATIN - LUNCHLEE
From lunchlee.com
TURNIP GRUYERE GRATIN RECIPE - FOOD.COM
From food.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