GLAZED BABY CARROTS
For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
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
MASHED CARROTS AND TURNIPS
This recipe has been in my family for years. It's an inexpensive and easy dish to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 157 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 250mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.
ORANGE-GLAZED CARROTS AND TURNIPS
A special occasion diabetic dish, as carrots and oranges are high in sugar. A great substitution for holiday sweet potatoes! From "Diabetes Cooking fo Everyone", by Carol Gelles. Exchanges: 1 3/4 vegetable, 1/4 fat.
Provided by zeldaz51
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, whisk together everything from orange juice to orange rind.
- In a large nonstick skillet, heat the oilover medium-high heat. Add the vegetables and ginger and cook, stirring, until vegetables are tender-crisp, about 3 minutes. Stir in the orange mixture and cook, stirring, until vegetables are glazed. Season to taste.
Nutrition Facts : Calories 107.3, Fat 3.9, SaturatedFat 0.5, Sodium 111, Carbohydrate 17.5, Fiber 3.1, Sugar 11.6, Protein 1.4
GLAZED CARROTS AND TURNIPS
Purple turnips are much milder than yellow ones and are much easier to cut. My Mom used to make this with pearl onions, but I don't care for them and make it without them and it is delicious.
Provided by tisnewfiegirl
Categories Onions
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 112.5, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 213, Carbohydrate 13.7, Fiber 3.3, Sugar 8.5, Protein 2
ROASTED CARROTS AND TURNIPS
These easy, caramelized roasted carrots and turnips are sweet, nutty, and delicious. Ready in less than 30 minutes with any herbs or spices you like.
Provided by Kristen McCaffrey
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 cup, Calories 139 cal, Carbohydrate 18 g, Fat 7 g, Protein 2 g, Fiber 6 g, SaturatedFat 1 g, Cholesterol 0 mg, Sodium 165 mg, Sugar 10 g
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
GLAZED BABY TURNIPS AND CARROTS
Categories Side Steam Easter Vegetarian Quick & Easy Carrot Turnip Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 4
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 TURNIPS, CARROTS, AND CHESTNUTS
Provided by Bon Appétit Test Kitchen
Categories Ginger Side Christmas Thanksgiving Vegetarian High Fiber Carrot Turnip Fall Winter Chestnut Christmas Eve Simmer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
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.
GORDON RAMSAY'S HONEY-GLAZED CARROTS AND PARSNIPS RECIPE
Gordon Ramsay's honey-glazed carrots and parsnips recipe combine two humble root vegetables, simply cooked. Ready in just 30 minutes
Provided by Gordon Ramsay
Categories Dinner
Time 30m
Yield Serves: 8
Number Of Ingredients 10
Steps:
- Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
- Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.
- Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
- Drizzle over the honey and cook until the vegetables start to caramelise. Deglaze the pan with the water and increase the heat. Cook for 2-3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
- Stir through a few knobs of butter to glaze.
Nutrition Facts : @context https, Calories 169 Kcal, Sugar 11.2 g, Fat 11.3 g, SaturatedFat 4.2 g, Sodium 0.24 g, Protein 1.6 g, Carbohydrate 16.1 g
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- 1. Bring a medium pot of water to a boil and add enough salt to the water to be able to taste it easily. The salt will permeate into the vegetables so each bite of the finished product will be seasoned throughout.
- 3. Once the water is at a boil, blanch the carrots for 2 minutes. If the sizing of the carrots is uneven, add the larger carrots first and let them cook for 1 minute before adding in the smaller carrots. Transfer blanched carrots to the ice bath for 3 to 5 minutes to stop the cooking process. Bring the blanching water back to a boil and repeat with the turnips. As each group of blanched vegetables is finished chilling in the ice bath, transfer to a sheet tray lined with paper towels to dry.
- 4. Heat olive oil in a large sauté pan on medium heat, then add the cinnamon sticks, star anise, honey, and a pinch of salt. Once the honey starts to bubble, add the blanched carrots and turnips and toss to coat. Cook over medium heat for 3 minutes, turning the vegetables frequently. Add butter to the pan and stir frequently. Let the butter begin to froth and deglaze the pan with chicken stock. Cook for 2 to 3 minutes until the liquid has evaporated and the carrots and turnips are cooked through.
QUICK AND EASY GLAZED TURNIPS AND CARROTS - THAT RECIPE
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Reviews 1Estimated Reading Time 3 mins
- Heat olive oil in a 12 inch skillet over medium high heat. Add turnips and carrots in a single layer and cook for 4 minutes without turning.
- Add broth, sugar, thyme, and lemon zest. Reduce heat to medium low, cover and cook until vegetables are soft, about 8 minutes.
- Uncover and increase heat to medium high, cook about one minute until the liquid begins to glaze. Add lemon juice, salt and pepper and serve.
MAPLE-GLAZED ROOT VEGETABLES RECIPE - FOOD & WINE
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5/5 Total Time 1 hr 10 minsServings 4
- Preheat the oven to 400°. Divide the rutabagas, turnips and carrots between 2 large rimmed baking sheets. Drizzle 1 tablespoon of the oil over each sheet of vegetables and toss well. Spread the vegetables out in an even layer and season with salt and pepper. Roast until lightly browned and tender, about 40 minutes. Drizzle 1 tablespoon of the vinegar over each pan of vegetables and toss well. Roast until sizzling, about 3 minutes longer.
- Meanwhile, in a small skillet, bring the chicken broth and maple syrup to a boil over high heat. Boil until reduced to 1/4 cup, about 20 minutes. Remove from the heat and whisk in the butter.
- Transfer the root vegetables to a warmed bowl. Add the maple glaze and toss well. Serve right away.
GLAZED BABY TURNIPS AND CARROTS - GOURMET TRAVELLER
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Servings 4Estimated Reading Time 50 secsAuthor Rodney DunnTotal Time 30 mins
- Cook carrots and turnips in a large saucepan of boiling salted water over high heat until just tender (2-3 minutes), drain and set aside.
- Heat butter in a large frying pan, add carrots, turnips and sugar, sauté over medium-high heat until golden (1-2 minutes). Season to taste, cover, reduce heat to low, cook until vegetables are tender (2-3 minutes). Add stock, increase heat to high and cook, shaking pan, until liquid is reduced to a glaze (4-5 minutes). Stir through parsley, season to taste, serve with squab braised with juniper.
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