TURNIP GREENS
Make and share this Turnip Greens recipe from Food.com.
Provided by Mrs. Hughes
Categories Greens
Time 1h2m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Wash greens thoroughly, removing any grit and large stems.
- Place greens in dutch oven with water and salt.
- Bring to a boil and cook for 30 minutes uncovered.
- Add vinegar, sugar, and bacon drippings.
- Reduce heat to simmer and cook at least 1 hour covered.
- Fry bacon and crumble.
- Saute chopped onion until tender.
- Add bacon and onion and cook an additional 10 minutes.
- Serve with vinegar flavored with whole red pepper.
Nutrition Facts : Calories 77.6, Fat 3.8, SaturatedFat 1.3, Cholesterol 4.2, Sodium 375.7, Carbohydrate 10.2, Fiber 3.7, Sugar 2.7, Protein 2.2
TURNIP GRATIN
To check out all my archived Thanksgiving recipes, flip through the PW Thanksgiving Recipe File. I have all the basics there: turkey, gravy, dressing.
Categories Thanksgiving main dish side dish
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 375º.Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Next, sprinkle a little of the garlic on top, then - and this is purely optional and really not all that necessary - add a couple of tablespoons of butter. Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream. Now add a nice layer of Gruyere - about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.Repeat these layers twice more. Sprinkle on some freshly ground black pepper.Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.
TURNIP AND ONION GRATIN
Categories Onion Side Bake Vegetarian Quick & Easy Turnip Fall Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a bowl toss the turnips and the onion with the cornstarch, 1/4 cup of the Parmesan and salt and pepper to taste and transfer the mixture to a buttered 9-inch-square baking dish, patting it down. Drizzle the cream evenly over the mixture, sprinkle the mixture with the remaining 1 tablespoon Parmesan, and bake the gratin in the middle of a preheated 375°F. oven for 25 to 30 minutes, or until the top is golden.
TURNIPS, GREENS, AND PEARL ONION GRATIN
This is such an unusual side dish filled with good things it caught my attention. It would go with just about any meat you like, or could be a vegetarian lunch. Recipe & photo: bhg.com
Provided by Ellen Bales
Categories Side Casseroles
Time 30m
Number Of Ingredients 12
Steps:
- 1. Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water; drain well. Chop the leaves into rough, wide ribbons (should have about 6 cups packed greens).
- 2. In a Dutch oven, cook the greens, covered, in salted boiling water for 4 minutes. Add the turnips; cook for 6 to 8 minutes longer or until the greens are tender but still bright-colored and turnips are tender. Add the pearl onions; return to a boil just to thaw the onions. Drain well in a colander; set aside.
- 3. In a large saucepan melt the 3 Tbsp. butter. Stir in the flour, salt, pepper, and nutmeg. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Add shredded cheese, stirring until melted. Gently stir in the cooked greens mixture, then transfer to a 2-quart baking dish.
- 4. In a small bowl stir together the bread crumbs and the 2 Tbsp. melted butter. Sprinkle over the turnip mixture. Bake in a preheated 375-degree oven for 20 minutes or until bubbly and crumbs are golden brown.
PEARL ONION AND TURNIP GRATIN
Categories Onion Side Broil Turnip Winter Bon Appétit Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions.
- Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.)
- Preheat broiler. Transfer mixture to 11x7x2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.
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- Bring garlic, cream, and thyme to a bare simmer over medium heat. Reduce heat to low and let cream simmer 30 minutes. Let cool.
- Meanwhile, heat 1 Tbsp. butter in a large skillet over medium-low. Add onions, season with salt, and cook, stirring occasionally and adding a splash or two of water if onions begin to stick to pan, until caramelized and amber colored, 45–60 minutes. Transfer to a large bowl and let cool. Wipe out skillet.
- Heat remaining 1 Tbsp. butter in same skillet. Working in batches, add kale, tossing and letting it wilt slightly before adding more; season with salt. Cook until kale is wilted and tender, 5–8 minutes; transfer to bowl with onions.
- While kale is cooking, cook turnips in a large pot of boiling well-salted water until crisp-tender, about 2 minutes; drain. Transfer to a bowl of ice water and let cool. Drain; pat dry. Transfer to bowl with onions.
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- Remove stems and any bruised leaves from the greens. Wash thoroughly in cold water; drain well. Chop the leaves into rough, wide ribbons. (You should have about 6 cups packed greens.)
- In a 6-quart Dutch oven cook the greens, covered, in salted boiling water for 4 minutes. Add the turnips; cook for 6 to 8 minutes more or until the greens are tender but still vibrant-colored and turnips are tender. Add the pearl onions; return to a boil just to thaw the onions. Drain greens, turnips, and onions well in a colander; set aside.
- Preheat oven to 375°F. In the same Dutch oven melt the 3 tablespoons butter. Stir in the flour, salt, pepper, and nutmeg. Add milk all at once. Cook and stir over medium heat until thickened and bubbly. Remove from heat; add shredded cheese, stirring until melted. Gently stir in the cooked greens mixture, making sure greens are evenly dispersed. Transfer to a 2-quart baking dish.
- In a small bowl stir together bread crumbs and the 2 tablespoons melted butter. Sprinkle over the turnip mixture. Bake about 20 minutes or until bubbly and crumbs are golden brown.
TURNIP GRATIN - EAT YOUR WAY CLEAN
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5/5 (1)Category Main Course, Side DishServings 6Calories 1716 per serving
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PEARL ONION AND TURNIP GRATIN RECIPE | BON APPéTIT
From bonappetit.com
Servings 12
- Boil onions in large saucepan of boiling salted water 3 minutes to loosen skin. Drain. Peel onions.
- Bring chicken and beef broths to boil in large pot. Add turnips; reduce heat to medium, cover, and simmer until just tender, about 10 minutes. Drain, reserving 3 cups broth. Melt butter in same pot over medium-low heat. Add flour and thyme; stir 1 minute. Whisk 3 cups broth into pan, increase heat to medium-high and whisk until sauce thickens slightly, about 2 minutes. Add onions, reduce heat to medium, and simmer until tender, about 12 minutes. Stir in cream and turnips. Simmer until vegetables are coated with sauce, about 2 minutes. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cool slightly, cover and refrigerate in pan. Rewarm over low heat.
- Preheat broiler. Transfer mixture to 11x7x2-inch glass baking dish. Sprinkle gratin with cheese. Broil until cheese melts and browns in spots and vegetables are heated through, about 5 minutes.
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