MOM'S TURNIPS
Even those who hate turnips will change their tune after trying this recipe, trust me.
Provided by Karen
Categories Side Dish Vegetables
Yield 6
Number Of Ingredients 4
Steps:
- Bring a pot of salted water to a boil. Add turnips; cook until tender but still firm. Drain, and transfer to a large bowl to cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve bacon fat.
- In the large bowl, combine turnips, bacon, reserved bacon fat and brown sugar. Mix together and serve.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 22.3 g, Cholesterol 27.5 mg, Fat 10.5 g, Fiber 1.1 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 622.8 mg, Sugar 20.1 g
ELLEN'S EASY BOILED TURNIPS
I have always loved turnips--not turnip greens--just plain ol' boiled turnips with salt and pepper and plenty of butter. They don't even need a recipe, really. I am one of the few people I know who likes them, however. And that's okay. More for me!
Provided by Ellen Bales
Categories Vegetables
Time 40m
Number Of Ingredients 5
Steps:
- 1. Peel and slice the turnips. Place them into a large saucepan and half-fill with water; add salt.
- 2. On medium-high heat, bring turnips to a boil. Lower heat, cover, and simmer about 30 minutes or until tender. Drain into a colander and place back in saucepan.
- 3. Partially mash with potato masher, adding butter as you mash. Turnips will be lumpy but slightly mashed. Add salt and pepper as desired.
- 4. May add toppings of your choice, such as bacon bits, garlic, or shredded cheese
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
ELLEN'S CREAMED TURNIPS
I received some nice organic turnips last week and I wanted to do something with them besides just boil and mash. I thought they might be good with some heavy cream I had, so I played around with it and some spices and came up with a darn good side dish! Now I'm wondering what a little cheese would do . . .
Provided by Ellen Bales
Categories Vegetables
Time 35m
Number Of Ingredients 9
Steps:
- 1. Peel turnips and cut into chunks. Boil water in a large saucepan and add the tablespoon of salt, the cloves and bay leaves. Boil turnips, covered for 15 or 20 minutes, or until tender. Drain and remove spices.
- 2. Return turnips to the pot and add the butter and cream. Simmer over low heat while mashing the turnips with a potato masher or spoon.
- 3. Add in white pepper, remaining salt and nutmeg to taste. Serve while hot.
TOM COLLINS
The Tom Collins is perhaps the ultimate highball and one of history's most enduring cocktails. It was historically made with Old Tom gin, which is sweeter than London dry gin, but the drink works well with both types of the spirit. (Old Tom only recently became available again, thanks to the clamoring of mixologists.) A peculiar methodology is used in mixing up a Tom Collins. Though it contains fresh juice, which usually dictates that the drink must be shaken, it is nonetheless often built in the glass in which it is served. But shaking the drink and then straining it into an ice-filled highball works as well, and arguably leads to a better integrated cocktail.
Provided by Robert Simonson
Categories cocktails
Number Of Ingredients 6
Steps:
- Shake gin, syrup and juice with ice until chilled, about 15 seconds. Strain into an ice-filled highball. Top with soda water. Garnish with lemon wheel or wedge and a cherry.
KASHMIRI-STYLE KIDNEY BEANS WITH TURNIPS
This is a winter staple in the Indian state of Kashmir. It is a simple and easy recipe, and immensely satisfying. Serve over plain boiled Basmati rice.
Provided by Priyanka
Categories Side Dish Vegetables
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Place turnips into a saucepan with the water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the turnip is soft, about 5 minutes. Once tender, stir in the kidney beans, and cook 5 minutes more.
- Meanwhile, heat the vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
- Add the tomato mixture to the turnips, and simmer 10 minutes. Season with garam masala before serving.
Nutrition Facts : Calories 226.1 calories, Carbohydrate 26.6 g, Fat 11.1 g, Fiber 9.2 g, Protein 7.2 g, SaturatedFat 1.7 g, Sodium 851.7 mg, Sugar 5.4 g
CRAB-BOIL SPICES
Provided by Jessica B. Harris
Categories Food Processor Ginger Herb No-Cook Quick & Easy Spice Gourmet
Yield Makes about 1 cup
Number Of Ingredients 10
Steps:
- In a food processor combine all ingredients and pulse until mixture forms a coarse powder. Crab-boil spices keep in a well-sealed container for several months in a cool, dark place.
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