Diced Carrots And Turnips Food

CHEESY TURNIPS AND CARROTS

Steps:

• In a large saucepan, combine turnips, carrots, ginger, water and 1/2 teaspoon salt. Cover and cook over medium-high heat for 10-15 minutes or until vegetables are tender; drain and reserve liquid. Set vegetables aside. , In a large skillet, saute onion and celery in butter until tender; stir in the flour, pepper and remaining salt. Add milk and the vegetable liquid; bring to a boil. Cook and stir until thickened and bubbly. Stir in cheese until melted; stir in vegetables and heat through.

UNCLE BILL'S CARROTS - TURNIP - PARSNIP DISH

Steps:

• Prepare vegetables as noted and place them in a large saucepan.
• Cover with water, bring to boil.
• Reduce heat, cover and simmer for about 30 minutues or until vegetables are tender.
• Drain well.
• Add salt, pepper and butter and mash well.
• Serve as a vegetable with your meal.
• This is also very good the next day, re-heated.
• Parsnips are available in different sizes. Measured across the top of the parsnips, Small - about 1 inch, Medium - about 1 1/2 inches, Large - about 2 inches.

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.

DICED CARROTS AND TURNIPS

Steps:

• In a kettle of boiling salted water cook the carrots for 3 minutes, add the turnips, and boil the vegetables for 3 to 5 minutes, or until they are tender. Drain the vegetables and transfer them to a serving dish. Add the butter, cut into bits, the nutmeg, and salt and pepper to taste and toss the mixture until the butter is melted.

PICKLED CARROTS, TURNIPS, AND PEPPERS

Steps:

• In a saucepan bring the vinegars and the water to a boil with the sugar, the gingerroot, the garlic, the dill seeds, the celery seeds, the salt, the mustard, and the peppercorns and simmer the mixture, stirring occasionally, for 3 minutes, or until the sugar is dissolved. Put the carrots, the turnips, and the bell peppers in a heatproof container, pour the vinegar mixture over them, covering them completely, and chill the vegetables, covered, overnight. The vegetables keep, covered and chilled, for 1 week.

GLAZED CARROTS AND TURNIPS

Steps:

• Peel and chop vegetables.
• Melt 2 T butter or margarine in a large pan.
• Add vegetables and stir to coat.
• Add liquid, sugar and thyme.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes.
• Remove cover and simmer until all the liquid is absorbed.
• Add 1 T. butter or margarine and parsley and stir until butter melts.
• Serve hot.
• Leftovers microwave well.
• To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.

TURNIP AND CARROT MASH

Steps:

• Boil carrots and turnip/rutabaga SEPARATELY.
• When done, mash each SEPARATELY using as much cream, butter, and seasonings to your taste.
• Just before serving, drain any liquid formed at the bottom of the bowls and GENTLY combine them both.
• You should be able to see both carrot and turnip/rutabaga pieces in the combined dish.
• ENJOY!
• NB: Depending on your preferences, the amts of carrot vs turnip can be regulated. Leftovers freeze well.

MASHED CARROTS AND TURNIPS

Steps:

• Place carrots and turnips in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. , Drain and mash. Add the butter, salt and pepper. Sprinkle with parsley if desired.