List all recipes for: Turnips
Beer Baked Turnips
1 bunch of turnips, sliced
2 tablespoons butter, cut into small pieces
1 bottle dark beer, or to cover
1 teaspoon fresh thyme leaves
Salt and pepper to taste.
Preheat oven to 350 degrees. Place the sliced turnips in a shallow baking dish. Dot the top with pieces of butter and pour in enough of the beer to cover the turnips. Sprinkle with thyme, salt and pepper. Bake until the beer is mostly cooked off and the turnips are tender, about 1 hour.
Braised Turnips with Poppy Seed Bread Crumbs
3 tablespoons unsalted butter
2 pounds turnips, peeled and cut into 1-inch-thick wedges
1 1/2 cups water
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
1 cup fine fresh bread crumbs from a baguette
1 tablespoon poppy seeds
1 tablespoon chopped flat-leaf parsley
Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape). Make bread crumbs while turnips cook. Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.
Skillet Turnips and Potatoes with Bacon
1 tablespoon red wine vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces
1 medium onion, thinly sliced
4 large garlic cloves, peeled, crushed
1 1/2 pounds turnips, peeled, cut into 1-inch chunks
1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
1 teaspoon coarse sea salt
1 tablespoon chopped
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 medium low, 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 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.
