Roasted Turnips And Mushrooms Food
BUTTER ROASTED TURNIPS
Steps:
- Preheat the oven to 400 degrees F.
- Place the turnips on a baking sheet. Scatter the garlic and thyme over the top. Drizzle with the butter and sprinkle with salt and pepper. Toss to combine.
- Roast until the turnips are tender and golden, about 30 minutes.
ROASTED TURNIPS
Provided by Nancy Fuller
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Toss together the turnips, butter, thyme sprigs, shallots, olive oil and some salt and pepper in a 13-by-9-inch baking dish. Roast until the turnips begin to soften, about 30 minutes. Adjust the seasoning and serve.
TURNIP 'N' PEAS 'N' SHROOMS
I always served turnip in some form or another -- mashed. While I still love mashed turnip, this is an interesting and different way to serve it. And you get 3 veggies in one dish!
Provided by Lennie
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy.
- Add peas and cook for 2 minutes longer; drain well.
- Meanwhile, saute mushrooms in butter; season with the thyme and black pepper.
- Combine all ingredients in a serving bowl and toss lightly.
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- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pot. Add turnips, mushrooms, onion and garlic and cook, stirring occasionally, until the onion is limp, 3 to 5 minutes. Add wine and cook, stirring, for 1 minute. Stir in kale, broth and rosemary. Return the chicken and any accumulated juices to the pot; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the turnips are tender, about 10 minutes.
- Meanwhile, mix cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened, about 3 minutes. Remove from heat and season the stew with the remaining 1/4 teaspoon salt.
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