TWICE BAKED TURNIPS
For those of us watching our calories and carbs, turnips make an excellent alternative to potatoes. A 4 ounce turnip has only about 40 calories and a negligible impact on blood sugar levels. Turnips are available year round, but the best ones are available from late summer thru mid autumn.
Provided by aspiring gourmet1
Categories Vegetable
Time 2h
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Cut the stem end from turnips. Rub each with olive oil and wrap tightly in aluminum foil. Bake for approximately 90 minutes or until insides are soft enough to scoop out.
- Scoop out insides of each turnip, leaving the shell intact. Mash & whip the insides with the sour cream, spices and seasonings. When the insides are a creamy consistency, carefully spoon them back into shells. Reduce oven heat to 350 degrees and bake the stuffed turnips for 20-30 minutes until heated thru.
Nutrition Facts : Calories 141.1, Fat 8.6, SaturatedFat 2, Cholesterol 5, Sodium 1296.7, Carbohydrate 15.1, Fiber 3.7, Sugar 7.4, Protein 2.6
BAKED TURNIPS
This is an adaptation of a traditional gratin dauphinois.
Provided by Nancy Harmon Jenkins
Categories side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees.
- Peel the turnips and slice thinly. Using about 1/2 tablespoon of butter, butter well the bottom and sides of an oval gratin dish.
- Mix the Parmesan cheese with the salt, pepper, nutmeg and cayenne. Bring the milk or cream to a boil in a separate saucepan and keep hot.
- Layer turnip slices in the dish, dusting each layer with the spicy cheese mixture. When all the turnips are used up, pour the hot milk into the dish. Strew bread crumbs over the top and dot with the remaining butter.
- Bake, uncovered, for 45 to 50 minutes, until turnips are soft and have absorbed much of the liquid.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 22 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 14 grams, Sodium 434 milligrams, Sugar 6 grams, TransFat 0 grams
TWICE-BAKED ROLLS
Make and share this Twice-Baked Rolls recipe from Food.com.
Provided by quixoposto
Categories Yeast Breads
Time P3DT30m
Yield 24 rolls
Number Of Ingredients 7
Steps:
- Scald milk and cool to lukewarm.
- Dissolve yeast in warm water.
- Stir in milk, sugar, salt, shortening, and 2 1/2 cup flour.
- Beat until smooth.
- Stir in remaining flour until it makes a soft dough that leaves the sides of the bowl.
- Knead 4 minutes.
- Put in greased bowl and turn greased side of dough up; cover and let rise until doubled, about 1 1/2 hours.
- Punch down and divide into 24 pieces of equal size.
- Shape into rolls.
- Place about 3 inches apart on greased baking sheet or in greased muffin tins.
- Cover and let rise until doubled, about 45 minutes.
- Bake in a very slow oven (275°F) 20 to 30 minutes.
- DO NOT LET ROLLS BROWN.
- Remove from baking sheet and cool at room temperature.
- Wrap rolls in plastic wrap or aluminum foil and store in refrigerator for several days or in freezer for 2-3 months.
- To serve: Brown rolls in hot oven (400°F) 7 to 10 minutes.
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対象人数 4合計時間 45 分推定読み取り時間 1 分
- 1. Bring a large pot of water to a boil. Cut off root ends of turnips so they lie fl at. Peel, then scoop out insides of turnips to a depth of about two inches. Chop into small pieces and place in a small bowl.
- 2. Boil turnip shells for 10 to 15 minutes or until just tender. Drain. 3. Meanwhile, sauté the chopped turnips, garlic, and jalapeño in olive oil until tender. Remove from heat. Mix in the cheese, yogurt, sour cream, and seasonings. 4. Place whole turnips on a lightly greased baking sheet. Scoop turnip mixture back into turnip shells. Broil for four to five minutes or until bubbly. 5. Remove from oven and garnish with chives.
- Per serving: 250 calories | 13g fat | 16g carbohydrates | 20g protein ½ Leaner | 3 Green | 1 Condiment | ½ Healthy Fat
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