Ginger Glazed Turnips Carrots And Chestnuts Food

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• Combine all ingredients except lemon juice and garnish in a saucepan no more than 6 inches across. Bring mixture to a boil, stirring to coat, then adjust heat so mixture simmers. Cover.
• Cook, more or less undisturbed, until carrots are tender and liquid is almost gone, 10 to 20 minutes. Uncover and boil off remaining liquid, then add lemon juice. Taste and adjust seasoning if necessary. Serve hot or within an hour or two, garnished with herbs, if you like.

HONEY-GLAZED TURNIPS

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.

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.

GINGER-GLAZED CARROTS

Steps:

• In a large skillet combine carrots, water,and 1 tablespoon of the butter.
• Bring to boiling; reduce heat to medium.
• Cover and cook for 6 to 8 minutes or until carrots are nearly tender.
• Drain; return to skillet.
• In a small bowl combine honey,orange juice, ginger,salt,and nutmeg.
• Pour over carrots.
• Add the remaining butter.
• Cook,uncovered,5 to 6 minutes more or until carrots are tender,stirring to glaze carrots.
• Just before serving, sprinkle with parsley.

ROASTED CARROTS AND TURNIPS

Steps:

• Preheat the oven to 400 degrees. Toss the turnips and carrots with olive oil, Italian seasoning, salt, and pepper. Spread out on a baking sheet, leaving some space between the vegetables so they roast. If they are too close together they will steam.
• Roast the vegetables for 25-30 minutes until tender and beginning to brown. Shake the pans a couple of times during baking.

GLAZED CARROTS AND GINGER

Steps:

• Bring a pot of water to a boil. Add carrots; cook until just tender, 3 to 4 minutes. Drain carrots; pat dry with paper towels.
• Melt butter in a large skillet set over medium-low heat. Add the carrots, honey, and ginger, and cook, turning carrots frequently, until carrots and ginger are browned, about 8 minutes. Add the chili pepper, and continue to cook until chile is softened, about 1 minute more. Remove from heat, and serve.

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.

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.

GLAZED BABY TURNIPS AND CARROTS

Steps:

• Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
• In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.

GINGER-GLAZED CARROTS

Steps:

• Combine carrots, honey, ginger, garlic, salt, and pepper in a saucepan over medium heat; stir until carrots are coated with honey. Cook until simmering, about 5 minutes. Reduce heat to low, cover, and steam carrots until tender, 10 to 15 minutes.

GINGER-GLAZED TURNIPS, CARROTS, AND CHESTNUTS

Steps:

• Cut a 12" round of parchment paper; snip a hole about the size of a quarter in the center of round. Combine turnips, carrots, 8 tablespoons butter, brown sugar, and ginger in a 12" skillet. Season with salt and pepper. Rest parchment round on top of vegetables (do not cover with lid).
• Simmer over medium-high heat until vegetables are crisp-tender, about 5 minutes. Discard parchment; add remaining 4 tablespoons butter and chestnuts. Simmer, swirling pan often, until a glaze forms, 8-10 minutes. Season with salt and pepper. Transfer to a large bowl. Garnish with herbs.