Sweet Potato And Turnip Swirl Food

SWEET POTATO TURNIP GRATIN

Steps:

• Preheat the oven to 375 degrees F.
• Place the cream, garlic, thyme and cayenne in a saucepan, and season with salt. Taste to make sure it is adequately seasoned. Bring to a boil and then turn off the heat. Steep the mixture for 15 to 20 minutes.
• Grease the baking dish and layer in one-third of the sliced turnips. Sprinkle one-sixth of the grated cheese over the turnips and dot with one-sixth of the butter. Remove the thyme and garlic from the cream and pour one-sixth of the cream over the turnips. Repeat the layering five more times, alternating the turnip with sweet potato, until all of the ingredients are used up, for a total of six layers.
• Cover the dish with foil, place on a baking sheet and bake for 35 to 40 minutes. Remove the foil and bake until golden, another 20 minutes. When done, a fork should slide in and out of the center of the dish easily.
• Rest the dish 10 to 12 minutes, then serve.

SWEET POTATO PRALINE SWIRL

Steps:

• Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10-15 minutes or until tender. , Drain potatoes and place in a large bowl; mash until smooth. , Preheat oven to 325°. Beat cream, eggs, brown sugar, vanilla, cinnamon and ginger with sweet potatoes; fold in pecans., Transfer to a greased 8-in. square baking dish. Combine sauce ingredients; spoon over potato mixture. Cut through with a knife to swirl the sauce., Bake, uncovered, 30-40 minutes or until a thermometer reads 160°.

SWEET POTATO STIR FRY RECIPE BY TASTY

Steps:

• Heat olive oil in a large skillet on medium-high heat. Once pan is hot and ready, toss in the sweet potato and reduce heat to medium-low heat. Sprinkle in half of salt to season.
• Sauté sweet potato in the skillet for about 3-5 minutes, or until golden brown.
• Toss in green and red bell pepper and sauté for about a minute before adding the onion. Cook until transparent, then add garlic and the spices.
• Once veggies are evenly coated in the spices, add the corn and black beans, continuing to cook until corn and beans are heated through. Remove skillet from heat.
• Serve with brown rice or quinoa, and garnish with a dollop of plain greek yogurt and chopped cilantro.
• Enjoy!

TURNIP AND SWEET POTATO GRATIN

Steps:

• Preheat oven to 350 degrees. In an 8-inch square baking dish, arrange a single layer of turnips and sweet potatoes, overlapping slightly. Season with salt and pepper and sprinkle with one-third of the flour. Repeat to make 3 more layers, sprinkling with salt, pepper, and flour between layers. Dot top layer with butter, then slowly pour broth and wine into dish, keeping layers intact. Cover with foil and bake until vegetables are tender when pierced with a knife, 45 minutes.
• Increase oven temperature to 425 degrees. Remove foil and sprinkle cheese over dish. Bake until cheese is golden and bubbling, 12 to 15 minutes. Let gratin sit 10 minutes before serving.

CREAMY TURNIP AND SWEET POTATO SOUP

Steps:

• Heat the butter in a medium saucepan over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the potato, garlic, rosemary, thyme, nutmeg, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the stock and bring to a simmer.
• Add the sweet potato and turnip and simmer until the vegetables are tender, about 20 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat and cool at least 5 minutes. Remove and discard the herbs and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch).
• Stir in the cream and reheat the soup if necessary, adjusting the consistency and seasoning with water, salt and pepper.
• Serve hot sprinkled with grated Parmesan.

TURKEY HASH WITH SWEET POTATOES AND TURNIPS

Steps:

• Combine turkey bones, broth and bay leaf in large saucepan. Bring to a boil. Add potato and turnips. Reduce heat, cover and simmer until vegetables are almost tender, about 12 minutes. Remove vegetables using slotted spoon. Simmer broth until reduced to 1 1/2 cups, about 15 minutes. Strain. Cut vegetables into 1/2 inch dice.
• Melt butter in heavy large skillet over medium-low heat. Add onions and cook until golden brown, stirring occasionally, about 10 minutes. Increase heat to high and add mushrooms, turnips and potato. Cook until vegtables are golden brown, stirring frequently, about 4 minutes. Add chicken broth and boil until slightly syrupy, about 5 minutes. Mix in turkey and stir to heat through. Remove from heat. Combine cream and yolk. Add to turkey. Mix in 1 teaspoon tarragon. Place over low heat and stir until sauce thickens, about 30 seconds; do not boil. Season with salt and pepper. Sprinkle with minced tarragon and serve.

SWEET POTATO AND TURNIP GRATIN

Steps:

• Preheat the oven to 350°F. Butter a 3-quart casserole.
• To blanch the turnips, bring a large pot of water to the boil. Add the sliced turnips and cook 5 minutes. Remove them and drain thoroughly in a strainer.
• Gently combine the turnips and sweet potatoes. Place a layer of the vegetables in the casserole and dot with half the butter. Sprinkle generously with tarragon, salt, and pepper, and cover with half of the Parmesan. Make another layer. Top with the bread crumbs and pour the cream around the sides. Dot with the remaining butter and Parmesan. Bake until the vegetables are soft but not mushy, 1 to 1 1/2 hours.
• The gratin can be made ahead several days, or frozen for up to 3 months. Let defrost in the refrigerator and reheat for 30 to 45 minutes in the oven, or reheat in the microwave.
• Variation
• Omit the sweet potatoes and double the amount of turnips.

SAVORY SWEET POTATO TURNIP SOUP

Steps:

• Saute the garlic and onion in the oil until translucent.
• Cube the veggies and throw into the pot. Pour in enough broth to just cover the veggies.
• Add salt and pepper.
• Bring to boil and then lower the flame and simmer, covered, for about 25 minutes, or until veggies are soft.
• Remove soup from flame and blend with a hand blender until thick and creamy. Pour in the milk and blend for a few more minutes.
• Serve immediately.
• Enjoy!

RED AND SWEET POTATO SWIRL WITH CARAMELIZED ONIONS

Steps:

• CARAMELIZE THE ONIONS: Melt 1 tbsp butter in large skillet over med-high heat. Add onions and sugar and cook, stirring often, 25 minutes till onions are a golden brown and caramelized. Remove from heat, set aside.
• BOIL POTATOES SEPARATELY: Meanwhile, while onions are caramelizing, place potatoes in two pots large enough for water to cover potatoes. Add the garlic cloves to the pot with the red potatoes. Bring both pots to a boil, reduce to med heat and cook until tender, about 20 minutes, then drain in colanders.
• PREP RED POTATOES: Beat red potatoes and garlic with electric mixer till mashed. Add 1/2 cup milk, sour cream and 2 tbsp butter. Continue beating till smooth. Season with salt and pepper to taste.
• PREP SWEET POTATOES: Beat sweet potatoes until mashed. Add remaining 3/4 cup milk and 2 tbsp butter, the brown sugar and vanilla. Beat till smooth, season with salt to taste.
• ASSEMBLE: Preheat oven to 350°F Lightly grease a 3-quart baking dish. Place the red mashed potatoes in the bottom. Spread sweet potato mixture over red potato mixture. Swirl by cutting through mixture gently with the flat side of a knife. Top with the onion mixture. Cover and bake for 30 minutes. Sprinkle with bacon crumbs and serve.

SWEET POTATO AND TURNIP SWIRL

Steps:

• In a medium saucepan over medium high heat, cover the turnips and sweet potatoes with enough water to cover. Bring to a boil and cook until soft, about 15 to 20 minutes. Drain; transfer to a food processor and puree.
• In a saucepan over medium heat, combine the ginger, margarine, sugar, and orange peel. Allow margarine to melt and mix ingredients together well. Add the puree and swirl together. Serve warm.