SLICED TURNIP & BACON BAKE
Make the most of turnips with this flavoursome recipe, perfect with slow cooked lamb, or as main course
Provided by Barney Desmazery
Categories Dinner, Main course, Side dish, Vegetable
Time 2h
Yield As a side dish
Number Of Ingredients 6
Steps:
- Heat oven to 180C/fan 160C/gas 4. Heat half the butter in an ovenproof frying pan. Add the bacon and cook for a few mins, then add the thyme and onions, season and cook for a further 8-10 mins until the onions are soft and golden. Scoop the onions into a bowl, leaving the buttery juices in the pan.
- Off the heat, layer the sliced turnips in the pan with a scattering of fried onions, a sprinkling of cheese and some dots of butter between the layers. Season with a little salt and plenty of pepper as you go. Cover the pan with foil and bake for 1-1¼ hrs until the turnips are tender when prodded with the point of a knife. Leave the cake to relax for 5 mins. Turn it upside down onto a plate or board, then cut into wedges and serve.
Nutrition Facts : Calories 303 calories, Fat 23 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 1.26 milligram of sodium
PAN-FRIED "TURNIP" CAKE (LAW BAK GO)
Ever since I was a young child, my mother would recruit me a week before Chinese New Year as a prep cook. My main responsibility was to shred many pounds of daikon on a small box grater as she prepared the other ingredients for law bak go, one of my favorite foods of the holiday. We would spend the next few hours cooking down the tall mountain of shredded daikon into a snowy puddle. The best part was watching my mother stir in the rice flour slurry with long wooden chopsticks and seeing the mixture thicken up. We made about 30 cakes every year. As family and friends came by the house to bless us for the New Year, she would kindly gift each of them one. She reserved only two cakes for our immediate family. On New Year mornings, she'd pan-fry the pieces and we'd eat them for breakfast, dipping the crispy golden pieces in oyster sauce. These days, I am the one who makes law bak go from scratch and gifts them to family and friends. It's a true labor of love that's been passed on from generation to generation.
Provided by Vivian Chan
Time 2h30m
Yield Two 9-inch daikon cakes
Number Of Ingredients 16
Steps:
- Put the dried shiitakes, scallops and shrimp in 3 separate small heat-safe bowls. Pour enough boiling water into each bowl to cover the ingredients, 1 1/2 to 2 cups. Set aside to soak, 20 to 30 minutes.
- Meanwhile, using the large side of a box grater or a food processor with the shredder attachment, grate the daikon into shreds. This may take several batches; just transfer the shredded daikon to a large bowl and continue with the rest. Be sure to reserve all the liquid.
- Heat a wok or large nonstick skillet over medium-high heat and add the shredded daikon with its liquid. Cook, stirring occasionally so the mixture doesn't burn or brown on the bottom, until the daikon is softened and cooked down by half and much of the liquid has cooked out, 20 to 25 minutes (see Cook's Note). The daikon should resemble something like sauerkraut. Set aside.
- When the shiitakes are done soaking, remove them from the bowl; discard the liquid and mushrooms stems. Cut the mushroom caps into small dice. Discard the liquid from the dried scallops and shrimp and cut into small dice.
- Heat a large skillet over medium-high heat. Add the bacon and cook, stirring occasionally, until some of the fat starts to render, about 3 minutes. Stir in the sausage and shallots and continue to cook until the sausage is slightly golden and more of the fat has rendered, about 3 more minutes. Add the shiitakes, scallops and shrimp, toss to coat in the fat and cook until the aromatics are slightly golden, 3 to 5 minutes. Set aside to cool slightly.
- Fit a large wide pot with a steamer insert, fill with 2 to 3 inches of water and set over high heat. Cover and bring to a boil.
- Combine the cornstarch and rice flour in a large bowl. Slowly add 2 1/2 cups of water and mix with a large rubber spatula until well combined. It will be very thick and difficult to stir, but as it slowly combines, it will become easier. The mixture should resemble a thick slurry. If it?s too thick, feel free to add an additional 1/4 cup water at the end to help bind everything.
- Return the wok with the daikon to medium-high heat. Give the slurry mixture one last stir to make sure everything is mixed well, then pour it into the daikon. Cook, stirring with a large wooden spoon or large rubber spatula so the mixture does not set up, until the mixture is thickened and beginning to clump up, about 5 minutes; it should resemble grits or thick mac and cheese. Remove from the heat, add the bacon mixture and the fat from the skillet and stir to combine. Add the bouillon, white pepper, sugar if using and 1 teaspoon salt. Set aside.
- Lightly coat two 9-inch round disposable aluminum pans with vegetable oil and divide the daikon mixture between the pans. Steam one pan at a time in the steamer, adding more water to the pot as needed, until a skewer or chopstick inserted in center of the mixture comes out clean, 25 to 30 minutes. Carefully remove the steamed daikon cake and transfer to a trivet and cool to room temperature. Repeat with the remaining pan.
- When ready to serve, cut the daikon into 3-inch-long by 1/2-inch-thick pieces. Heat a large nonstick skillet over medium-high heat. Add enough vegetable oil to lightly coat the bottom. Once it starts to shimmer, add the daikon cake pieces in batches and pan-fry until golden brown on both sides, about 2 minutes per side. Transfer to a plate and serve with oyster sauce on the side. Garnish with sliced scallions. HAPPY NEW YEAR!
PARSNIPS WITH BACON
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 strips chopped thick-cut bacon in vegetable oil over medium-high heat until almost crisp. Add 1 thinly sliced onion; cook until softened. Add 1 pound parsnips (peeled and cut into 2-inch pieces), 2 sliced celery stalks, and salt and pepper. Cook until lightly browned, 5 minutes. Add 1 1/2 cups chicken broth;simmer until mostly reduced, 10 minutes. Add a little water; stir in 1 tablespoon butter, some chopped parsley and thyme, and salt and pepper.
POTATO AND TURNIP BAKE
Comfort food that is a do-ahead dish (needs to chill overnight--not included in prep time).Recipe source: Bon Appetit (November 1987)
Provided by ellie_
Categories Potato
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet over medium-high heat fry bacon until golden, stirring frequently (10 minutes). Remove with a slotted spoon and drain on paper towels.
- Pour off bacon fat from skillet and reserve.
- Heat 1 tablespoon of the bacon drippings in the skillet over medium heat.
- Add leeks to skillet cooking until softened and starting to brown (8-10 minutes). Transfer to a bowl.
- Heat another tablespoon of the bacon dripping in the skillet over medium-high heat. Add half of the potatoes and cook until tender and golden brown, tossing and seasoing with 1/4 teaspoon salt and 1/8 teaspoon pepper (15 minutes). Add potatoes to bowl (with leeks).
- Repeat with remaining potoates.
- Heat 1 tablespoon bacon drippings in skillet over medium high heat. Add turnips and cook until tender and starting to brown, seaoning with 1/4 teaspoon salt and 1/8 teaspoon pepper (5 minutes). Add to bowl (with potatoes and leeks).
- Add carrot to skillet, stirring for 2 minutes before adding to bowl.
- Add remaining salt (1/4 teaspoon) and pepper (1/8 teaspoon) and fennel seeds to bowl and toss.
- Spread half of the vegetables in a 13 x 9 x 2 inch baking dish. Sprinkle with bacon and cover with remaining vegetables. Chill to room temperature and then cover and chill overnight.
- Preheat oven to 425-degrees F.
- Bring vegetables to room temperature. Pour wine over all.
- Bake until wine has evaporated and top is browned (30 minutes).
- Sprinkle with parsley.
SKILLET TURNIPS AND POTATOES WITH BACON
Provided by Lidia Bastianich
Categories Potato Side Sauté Quick & Easy High Fiber Bacon Turnip Fall Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes. Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.
- Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.
TURNIP GREENS WITH BACON
Coffee and balsamic vinegar give these turnip greens with bacon, a Southern favorite, a great depth and kick.
Provided by MitchJGray
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Place bacon and onion in a large skillet and cook over medium heat, covered, turning occasionally, until evenly browned and onions are translucent, 8 to 10 minutes.
- Place turnip greens into the skillet, a handful at a time if necessary, until wilted down, 5 to 7 minutes. Add coffee, vinegar, garlic powder, salt, and pepper.
- Taste the liquid and adjust seasonings if necessary. Reduce heat to low or medium-low, cover, and simmer for 20 to 25 minutes more.
- Uncover and cook until liquid has reduced and greens are tender, about 10 minutes more.
Nutrition Facts : Calories 108.1 calories, Carbohydrate 13.2 g, Cholesterol 9.9 mg, Fat 4.2 g, Fiber 4.9 g, Protein 5.9 g, SaturatedFat 1.3 g, Sodium 269.2 mg, Sugar 3.4 g
TURNIPS FRIED WITH BACON
Always in search of low carb side dishes, I threw this together one night for dinner. Also works well for breakfast with eggs and bacon or sausage or ham.
Provided by Sooz Cooks
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place cubed turnips in a covered microwave-proof dish along with 1 tablespoons of water. Microwave on high for 7 minutes. Remove and drain well.
- In a non-stick skillet on medium high heat, cook the bacon until they just begin to turn brown.
- Add onion and saute until onion becomes translucent.
- Stir in turnips and saute for another 5 - 7 minutes or until the turnps are cripsy and a bit brown on the outside.
TURNIP BAKE
This recipe has been in our family for years. We like turnips with turkey, so my mother used to serve this side dish with our turkey dinner at Christmas. Then I served this dish, and now my daughter, who has taken over preparing Christmas dinner, is carrying on the tradition.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Place turnips in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 10-12 minutes or until tender. Drain. , In a small bowl, combine turnips, 2 tablespoons butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer to a greased 8-in. square baking dish. , Melt remaining butter; toss with bread crumbs. Sprinkle over top. Bake, uncovered, 25-30 minutes or until a knife inserted in the center comes out clean. Serve immediately.
Nutrition Facts : Calories 125 calories, Fat 7g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 510mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
SAUTEED SLICED TURNIPS
Provided by Pierre Franey
Categories side dish
Time 15m
Yield 10 - 14 servings
Number Of Ingredients 6
Steps:
- Heat a third of the oil over a high flame in large skillet. Add a third of the turnips and shake pan well. Season with salt, pepper and about a third of the cumin. Continue sauteeing until slices are evenly golden brown, about 7 minutes. Repeat twice with similar portions of oil, turnips and cumin.
- Drain turnips well as you make each batch and set aside. Melt butter in the skillet over high heat and return all turnips to the pan to brown slightly. Toss and shake them in pan as they cook, about 2 minutes. Transfer turnips to a warm serving bowl and garnish with parsley.
Nutrition Facts : @context http, Calories 704, UnsaturatedFat 40 grams, Carbohydrate 61 grams, Fat 50 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 6 grams, Sodium 599 milligrams, Sugar 0 grams, TransFat 0 grams
GLAZED TURNIPS WITH BACON
Turnips have an inherent sweetness that is highlighted by the syrup, cider vinegar and Dijon mustard combination used to make the bright glaze. The smokiness of the bacon provides a savory counterpoint.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Cook bacon in a large skillet over medium, stirring frequently, until browned and most of fat is rendered, 5 to 7 minutes. Transfer to a paper towel-lined plate.
- Add turnips, broth, maple syrup, vinegar, and mustard to skillet; season with salt and pepper. Bring to a simmer. Cover, reduce heat to medium-low, and cook until turnips are knife-tender, 8 to 10 minutes.
- Uncover and increase heat to medium. Add butter and cook, stirring occasionally, until sauce thickens to a glaze that evenly coats turnips, 10 to 12 minutes. Top with bacon; serve.
RISOTTO WITH TURNIPS AND BACON
Steps:
- In a 3-quart heavy saucepan cook bacon over moderate heat until crisp and golden and transfer with a slotted spoon to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4-inch dice (if using greens, cut into 1/4-inch-wide slices and chop stems). In a saucepan bring broth to a simmer and keep at a bare simmer.
- Heat reserved fat over moderately high heat until hot but not smoking and sauté onion, stirring, until just beginning to soften. Stir in turnips (and greens if using) and rice and sauté, stirring constantly, 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue simmering and adding broth, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes total.
- Crumble bacon. Serve risotto sprinkled with bacon and garnished with Parmesan.
More about "sliced turnip bacon bake food"
TURNIP, BACON AND GRUYèRE GRATIN RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Servings 6Estimated Reading Time 1 minCategory Side
BAKED TURNIPS IN SKIN - THERESCIPES.INFO
From therecipes.info
TURNIPS BACON - RECIPES - COOKS.COM
From cooks.com
SKILLET TURNIPS AND POTATOES WITH BACON RECIPE - BON APPéTIT
From bonappetit.com
RISOTTO WITH TURNIPS AND BACON RECIPE - FOOD NEWS
From foodnewsnews.com
LAYERED TURNIPS WITH CHEESE AND BACON RECIPE | @ATKINS
From atkins.com
TURNIP HASSELBACKS RECIPE WITH BACON - OLIVEMAGAZINE
From olivemagazine.com
SLICED TURNIP RECIPE
From crecipe.com
MASHED TURNIPS WITH BACON AND BROWN BUTTER - COOKING WITH ...
From cookingwithmammac.com
HOW TO COOK TURNIP GREENS WITH BACON RECIPES ALL YOU …
From stevehacks.com
TURNIP RECIPES EASY WITH BACON - CREATE THE MOST AMAZING ...
From recipeshappy.com
SIMPLE TURNIP GRATIN WITH GRUYERE CHEESE - JUST A LITTLE ...
From justalittlebitofbacon.com
TURNIP GREENS RECIPE BACON RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SLICED TURNIP & BACON BAKE RECIPE - FOOD NEWS
From foodnewsnews.com
SLICED TURNIP & BACON BAKE | RECIPE | TURNIP RECIPES ...
From pinterest.co.uk
13 ALTERNATIVES IDEAS | TURNIP RECIPES, RECIPES, FOOD
From pinterest.ca
ASTRAY RECIPES: TURNIPS AND BACON
From astray.com
TURNIP, SLICED & BACON BAKE | ROOKIE COOK | COPY ME THAT
From copymethat.com
SLICED TURNIP & BACON BAKE - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
SLICED TURNIP & BACON BAKE
From crecipe.com
MASHED TURNIPS WITH BACON RECIPE - SABRINAS ORGANIZING
From sabrinasorganizing.com
18 TURNIP RECIPES IDEAS | TURNIP RECIPES, TURNIP, RECIPES
From pinterest.ca
TURNIP BACON RECIPE BBC GOOD FOOD - CREAM RICE RECIPE
From cream-rice-recipe.thetabaco.com
TURNIP CASSEROLE WITH BACON - ALL INFORMATION ABOUT ...
From therecipes.info
SLICED TURNIP & BACON BAKE - MASTERCOOK
From mastercook.com
SLICED TURNIPS - RECIPES - COOKS.COM
From cooks.com
MASHED TURNIPS WITH BACON AND CHIVES - PRIMALLY INSPIRED
From primallyinspired.com
SLICED TURNIP & BACON BAKE | RECIPE | TURNIP RECIPES ...
From pinterest.com
BACON WRAPPED TURNIPS - COUNTRYSIDE FOOD AND FARMS
From countrysidefoodandfarms.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love