Wilted Greens With Caramelized Carrots Turnips And Shallots Food

CARAMELISED SHALLOTS

Steps:

• Heat oil in a large frying pan and cook shallots over a high heat for 5 mins. When they are golden, drain off and throw away the oil. Add the butter, bay and thyme and toss with seasoning. Cook for 5-8 mins, stirring so that the butter doesn't burn.
• Pour over the stock and cook until the shallots are tender and the sauce is reduced and sticky.

GLAZED CARROTS AND TURNIPS

Steps:

• Peel and chop vegetables.
• Melt 2 T butter or margarine in a large pan.
• Add vegetables and stir to coat.
• Add liquid, sugar and thyme.
• Bring to a boil, reduce heat, cover and simmer for 10 minutes.
• Remove cover and simmer until all the liquid is absorbed.
• Add 1 T. butter or margarine and parsley and stir until butter melts.
• Serve hot.
• Leftovers microwave well.
• To cut yellow turnip- Using a cleaver or long sharp knife, slice turnip in half lengthwise. Lay flat size on cutting board and slice. Peel slices with a paring knife.

BITTER GREENS WITH CARROTS, TURNIPS, AND ORANGES

Steps:

• Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until slightly darkened in color and fragrant, 8-10 minutes. Let cool; coarsely chop.
• Whisk vinegar, lemon juice, shallot, and mustard in a medium bowl. Whisking constantly, gradually add oil. Whisk until emulsified; season vinaigrette with kosher salt and pepper. Stir in thyme.
• Toss watercress, radicchio, carrots, turnips, oranges, kumquats (if using), and toasted walnuts in a large bowl. Drizzle with vinaigrette, season with sea salt and pepper, and toss again to coat.

WILTED GREENS

Steps:

• Fill a large bowl with cold water. Trim and discard the greens tough stems, tear the leaves into pieces and wash them in the water. (If the greens are very dirty wash them in several changes of water.) Lift the greens from the water, and put them in a colander to drain. Set aside.
• In a large Dutch oven or soup pot, cook the bacon over medium heat until browned and its fat has rendered, about 4 to 5 minutes. Add the scallions and cook for 2 minutes. Add the garlic and cook 1 minute more. Add the greens in batches, starting with the tougher greens, like kale, and ending with the more tender ones, like chard, stirring each batch as they wilt, before adding more. Add 1/2 cup water and cook, covered, stirring once or twice, until tender, about 10 minutes. Add the vinegar and season with salt and pepper to taste. Serve immediately.

WILTED GREENS

Steps:

• Melt butter in heavy large pot over medium-high heat. Add all greens and stock. Cover and cook until greens wilt, stirring occasionally, about 3 minutes. Uncover; cook until juices thicken slightly, about 4 minutes. Season with salt and pepper.

CARAMELIZED SHALLOTS

Steps:

• Preheat the oven to 350 degrees.
• Peel the papery skin off the shallots, being careful to leave them whole as whole as possible.
• Put the butter into a saute pan over medium heat until it begins to bubble. Add the shallots, shaking the pan to coat them with butter, and brown on all sides until nicely caramelized to a rich, golden brown color. This will take about 6 to 8 minutes. Sprinkle with the sugar, add the salt, pepper, and stock, and bring to a boil. Pour the contents of the saute pan into a casserole or baking dish. Place into the oven for 20 minutes.
• Check after 10 minutes to stir the contents of the dish and to ensure that the liquid has not evaporated. If it has, add several tablespoons of water to keep the dish moist until the shallots have cooked completely.
• After the shallots have roasted for 20 minutes, the liquid will have evaporated and the shallots should be caramelized to a rich dark golden brown color and should be tender when pierced with a knife.

CARAMELIZED SHALLOTS

Steps:

• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

CARAMELIZED SHALLOTS

Steps:

• Preheat oven to 400 degrees.
• In a 12 inch ovenproof skillet melt the butter.
• Add the shallots and sugar, tossing to coat.
• Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
• Add the vinegar, salt and pepper and toss well.
• Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender.
• Season to taste, sprinkle with parsley and serve.

GLAZED BABY TURNIPS AND CARROTS

Steps:

• Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
• In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.

CARAMELIZED TURNIPS

Steps:

• In 12-inch skillet, place turnips in single layer. Add enough water to cover two thirds of turnips (to a depth of about 1/2 inch). Add butter, sugar, salt and pepper. Heat to boiling; reduce heat to low. Cover; simmer 5 minutes.
• Increase heat to medium-high. Cook uncovered 30 to 32 minutes or until water is evaporated and turnips are browned. Add 2 tablespoons water, stirring to loosen particles from bottom of skillet. Cook 1 minute longer or until turnips are glazed.

CARAMELIZED TURNIPS AND SHALLOTS

Steps:

• Preheat oven to 400 degrees. Put turnips, shallots, and oil on a rimmed baking sheet. Season with salt and pepper; toss. Spread in a single layer. Roast until tender and golden brown, about 35 minutes.
• Put vinegar, bay leaves, and thyme in a small saucepan. Bring to a simmer; cook until reduced by about half, about 10 minutes. Add sugar and 1/2 teaspoon salt; stir to dissolve. Add butter, and cook over medium heat until reduced to a syrupy glaze, about 10 minutes. Discard thyme. Pour over roasted vegetables; toss to coat. Serve immediately.

CARAMELIZED TURNIPS , CARROTS AND PARSNIPS

Steps:

• Preheat oven to 425°F 2. Toss the turnips carrots, parsnips, and garlic in a bowl with a generous splash of olive oil and salt and pepper. Spread them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them once (if tossed more frequently, they tend to break apart as they become tender).
• Roast for 5 minutes more and check for doneness - depending on the water content of the veggies, they can take from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.